Preheat oven to 350°F (180°C). Pulse 36 Oreo cookies in a food processor until crumbs form. Add melted butter and pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Gradually add 3/4 cup sugar and mix until creamy. Add eggs one at a time, mixing until fully incorporated.
Stir in cocoa powder, melted chocolate chips, vanilla extract, and salt. Pour mixture over prepared crust.
Wrap springform pan in aluminum foil to prevent water leakage. Place in a roasting pan and add hot water to just below the cake level (water bath technique). Bake at 325°F (160°C) for 65 minutes.
Remove from oven, let cool completely, then refrigerate for at least 4 hours before serving.