Instructions

1. Preheat the oven to 350F, rack in the middle. Lightly spray a 10” round by 2” high tart pan with removable bottom OR a 10” round springform pan. Set aside.
2. In a food processor pulse the Oreo cookies into a fine crumb. Put the crumbs into a bowl, stir in the melted butter and press into the tart pan covering the bottom and up the sides. Bake for 9-10 minutes. Allow to cool completely while you prepare the rest.
3. to make the ganache, add 1 cup of the chocolate pieces to a glass bowl. Heat the cream over medium heat just until it starts to get bubbles around the edges. Immediately remove it from the heat and pour it over the chocolate pieces. Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they melted and the mixture is smooth and shiny. This takes about 2 minutes. You want it super smooth and shiny.
4. Pour most of the ganache (save enough for the drizzle – about 4 tablespoon!) over the bottom of the pie crust smoothing out. Place the pan in the refrigerator to set.
5. In a cold mixing bowl whisk 1 cup of heavy cream and 2 tablespoon of confectioners’ sugar until still peaks form. Do not over mix as you don’t want to make butter. Spoon the whipped cream into another bowl and place in the fridge.
6. In the same mixing bowl add in the cream cheese and cookie butter beating until completely smooth. Add in the rest of the confectioners’ sugar and mix until combined. The mixture will be creamy but thick.
7. Add in 1/3 of the whipped cream mixture and gently fold it in. When almost incorporated, fold in the rest of the whipped cream until blended and smooth. Some streaks are OK. Do not stir as you do not want to deflate the whipped cream.
8. Spoon the mixture in the chilled pie and spread out. Drizzle with chocolate ganache and chill for 5-6 hours.
9. Can be sliced and frozen in individual slices. Best serve frozen or chilled.