Place 36 standard Oreo cookies (405g) into a food processor and pulse until fine crumbs form. Pour in 6 tbsp (85g) of melted unsalted butter and pulse until the mixture resembles damp sand. Press this mixture firmly into the bottom of a 9x13-inch (23x33cm) dish, then chill in the freezer for 10 minutes.

In a large bowl, beat 8 oz (225g) of softened cream cheese, 1/4 cup (30g) of powdered sugar, and 1 tsp (5ml) of vanilla extract until completely smooth. Whip 1 cup (240ml) of heavy cream to stiff peaks in a separate bowl. Fold the whipped cream and 10 chopped Oreo cookies into the cream cheese, then spread evenly over the crust.

Vigorously whisk 2 boxes (3.9 oz / 110g each) of instant milk chocolate pudding mix and 3 cups (710ml) of cold whole milk until noticeably thickened. Let rest for 5 minutes, then spread cleanly over the cream cheese layer.

Beat the remaining 1.5 cups (360ml) of heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1 tsp (5ml) of vanilla extract until stiff peaks form. Transfer to a piping bag with a star tip and pipe generous swirls across the pudding layer.

Nestle mini Oreo cookies into the whipped cream swirls and add a delicate zigzag drizzle of chocolate sauce. Refrigerate for at least 4 hours to ensure the layers are firm and slice cleanly.