Line a cookie sheet with aluminum foil. Set aside.
To make the crust, crush 40 cookies in a food processor or blender. Add in the melted butter.
Press into the bottom of the aluminum foil lined cookie sheet. It will be a thin layer, The cheesecake will help hold it all together. Place the cookie sheet in the refrigerator.
Mix the cream cheese and dry pudding mix with an electric mixer until silky smooth. Mix until there are no lumps and the pudding mix is not grainy.
In a separate bowl, whip the heavy whipping cream and sugar until stiff peaks form.
Slowly fold the whipped cream into the cream cheese mixture.
Break remaining cookies into small pieces and stir into the cheesecake filling.
Pour and spread the cheesecake filling over the crust.
Refrigerate for at least 4 hours before serving. Drizzle with chocolate syrup and sprinkle mini chocolate chips on top if desired. Serve cold.