Preheat oven to 350F and line the bottom of an 8 or 9 inch springform pan with parchment paper. Set aside.

In a food processor, pulse the Oreos until they are a fine crumb. Add the melted butter and pulse until combined. If you don’t have a food processor, put the Oreos in a ziplock bag and gently hit them with the back of a wooden spoon/spatula. Mix the crumbs with melted butter.

Gently spread the Oreo mixture into the bottom and slightly up the sides of the prepared pan. Using the back of a measuring cup, smooth out the mixture in your pan.

Pre-bake for 10-12 minutes until set & aromatic. Remove from the oven and let it cool for 10 minutes at room temperature, then place it in the freezer to cool completely while you make the mousse.

Pour 2 cups of heavy whipping cream into a measuring cup. Pour ¾ cup of that into a separate cup/bowl, and put the remaining back into the fridge.

Chop your chocolate and set aside. Fill a sauce pan with two inches of water and bring to a simmer over medium heat.

In a heat proof bowl, whisk together the egg yolks, granulated sugar, and salt until smooth. Place the bowl on the pot over the simmering water and continuously whisk while the mixture heats up to about 160F, about 4 minutes.

Meanwhile, microwave the ¾ cup of heavy cream for 45 seconds. While continuously whisking, slowly pour the warmed heavy cream into the eggs. Keep whisking the mixture for another 2 minutes. Remove from heat, add the vanilla extract & stir to combine.

Add the melted chocolate to the egg mixture and whisk until completely combined. Set aside.

Remove the remaining heavy cream from the fridge and beat on medium speed for 3-4 minutes until medium peaks form.

Pour the chocolate/egg mixture into the whipped cream and fold them together until combined. Try to avoid over-mixing.

Pour the filling on top of the cold Oreo crust, and place the pan back in the fridge for at least 4 hours or overnight until set.

Once the pie has set, make the ganache. Chop the chocolate finely and set aside. Heat the heavy cream for 30-60 seconds in the microwave until hot.

Pour the heavy cream over the chopped chocolate and let it stand for 5 minutes. Stir together until combined.

Pour the ganache over the chocolate mousse and spread into an even layer. Let the ganache set in the fridge for about one hour.

To make the whipped cream, beat together powdered sugar & whipped cream until stiff peaks form. Spread on top of the pie.

Leave in the fridge until ready to slice & serve. Enjoy!