Ingredients:

  • 24 Oreo cookies (standard, not Double Stuf) | 275g
  • 5 tbsp Unsalted butter, melted | 70g
  • 1/4 tsp Fine sea salt | 1.5g
  • 8 oz Cream cheese, full-fat and softened | 226g
  • 1 cup Powdered sugar, sifted | 120g
  • 1 tsp Pure vanilla extract | 5ml
  • 6 oz Semi-sweet chocolate (60% cacao), melted and slightly cooled | 170g
  • 1.5 cups Heavy whipping cream, cold | 355ml
  • 2 tbsp Unsweetened cocoa powder | 15g
  • 0.5 cup Heavy whipping cream for topping | 120ml
  • 1 tbsp Powdered sugar | 7g
  • 10g Dark chocolate shavings for garnish

Instructions:

  1. Pulse the Oreo cookies in a food processor until they reach the consistency of fine sand. Add melted butter and salt, pulsing until combined. Press the mixture firmly into a 9-inch pie plate and chill in the freezer for 10 minutes.
  2. In a large bowl, beat the softened cream cheese and 1 cup of powdered sugar until smooth. Slowly pour in the melted chocolate and vanilla, beating on medium speed until the mixture is a uniform mahogany color.
  3. In a separate chilled bowl, whip 1.5 cups of heavy cream and cocoa powder until stiff peaks form. Gently fold this whipped cream into the chocolate cream cheese mixture until no white streaks remain.
  4. Spread the filling into the prepared crust using an offset spatula. Cover and refrigerate for at least 6 hours or overnight to set.
  5. Before serving, whip the remaining 0.5 cup of heavy cream with 1 tbsp powdered sugar. Top the pie with whipped cream and garnish with dark chocolate shavings.