No Bake Chocolate Oreo Pie

Oreo Crust:

1. In a food processor, add 30 Oreo cookies and pulse until a coarse mixture forms.
2. Add the melted butter and pulse until a wet mixture forms.
3. Transfer to an 11-inch pie dish (spray it down beforehand), and press down into an even layer.
4. Place in the fridge for at least 15 minutes.

Oreo Cheesecake Filling:

5. In a medium bowl, whip heavy cream until stiff peaks (ideally in a cold bowl).
6. In a large bowl, beat cream cheese and sugar until smooth. Add Oreo cookie crumbs and beat until incorporated.
7. Add whipped cream into cream cheese mixture and beat until combined.
8. Fill the Oreo crust with the filling and refrigerate until set (approximately 1-2 hours).

Ganache:

9. To make ganache: heat up heavy cream for 60-70 seconds or until the sides are bubbling.
10. Add the chocolate chips and let it sit for 1-2 minutes, then whisk until smooth. Let ganache cool before pouring over the pie.
11. After pouring the ganache, let it set in the fridge for 10-20 minutes.
12. Sprinkle with additional Oreo cookie crumbs or whipped cream if desired.
13. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.