Line a loaf pan with foil.

Sprinkle half of the crushed Oreos in the bottom of the loaf pan.

In a medium bowl, microwave the squares of semi sweet chocolate for 1 minute, stir to melt chocolate completely, and set aside.

In a second bowl, beat cream cheese and sugar with a hand mixer until fluffy.

Gently stir in Cool Whip.

Remove 1 1/2 cups of Cool Whip mixture and place in bowl with melted chocolate.

Gently stir to incorporate chocolate.

Using the back of a wooden spoon, spread remaining Cool Whip mixture over Oreo crumbs in pan.

Press the rest of the crushed Oreos into this layer.

Finally, spread chocolate mixture over the crushed Oreos.

Cover and freeze until firm, about 3 hours.

When ready to serve, invert cake onto a platter and peel off foil.

Allow cake to stand about 5 minutes, slice and serve.