In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.

Pour the crust into a 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it is light and fluffy.

Add in the confectioners' sugar, melted chocolate, cocoa powder, and salt. Beat until everything is combined.

Mix in most of the Heath toffee bits, reserving 2 tablespoons for the topping.

Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.

Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping and reserved Heath bits before cutting and serving.