Crush cookies and mix with melted butter. Press into the bottom of a 6” springform pan. Refrigerate for 30 minutes.
Over a double boiler melt the mini chocolate chips and then add the sweetened condensed milk. Whisk to combine and remove from heat. If using a microwave, in a microwave-safe bowl, melt the mini chocolate chips at 30-second intervals. Once the chocolate is melted, remove the bowl from the microwave, add the sweetened condensed milk, whisk to combine, and set aside.
In a large mixing bowl, using a hand mixer, beat the softened cream cheese until fluffy.
Add the chocolate mixture to the whipped cream cheese and beat for a couple of minutes until well combined.
Spoon cheesecake batter into the prepared springform pan and refrigerate overnight.
Remove the springform outer ring and top the cheesecake with whipped cream and chocolate shavings.
Slice and serve.