In a food processor, pulse 33 Oreos until broken into fine crumbs.* Pour crumbs into a large bowl along with the melted butter and stir until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch spring-form pan. Refrigerate while you work on the filling.

In a large mixing bowl with an electric beater, combine the cream cheese, pudding mixes and melted chocolate--mixture will be thick.

Gradually add in the milk, a 1/2 cup at a time, and continue beating until smooth. Using a rubber spatula, gently fold in 8 ounces of the whipped topping. Pour filling into prepared crust.

Pulse the remaining 3 Oreos in a food processor until finely crushed. Pour into a bowl along with the remaining 4 ounces of whipped topping and fold together. Pour mixture into pastry bag fitted with a tip (or large zip-top bag with corner cut off) and decorate pie as desired.

Refrigerate pie for at least 3 hours before serving. Pie will stay fresh for up to one week covered in the refrigerator.