1. Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish* lightly and set aside. Add the cookies to a freezer bag and crush them with a rolling pin to get very fine crumbs (or use a mixer). Add the melted butter and mix to combine. Transfer the moist cookie crumbs to the pie dish and press to the bottom and sides. Bake the cookie base for about 10 minutes. Take out of the oven and let cool down completely.

2. Chop the chocolate and add it to a heatproof bowl. Place this bowl on a small saucepan with simmering water (the water should not touch the bowl) and melt the chocolate. Set aside. Add the sugar and eggs to a second heatproof bowl, place this as well on the saucepan and heat the mixture up while stirring constantly. You want the mixture to reach a temperature of 71°C (160°F). Remove from the heat, add the melted chocolate and vanilla extract and stir until smooth. Set the bowl aside and let the mixture cool down to room temperature – around 24°C (75°F) – stirring occasionally.

3. Add the butter to the bowl of a kitchen machine (or use a handheld mixer) and mix it for 2-3 minutes until light and fluffy. Gradually add the chocolate mixture and mix in. When everything is added, continue mixing on high for 5-6 minutes until light and fluffy.

4. In a separate bowl, mix the heavy cream until stiff peaks form. Add the whipped cream in small batches to the bowl with the chocolate mixture and (carefully) fold in. Pour the chocolate cream into the cooled pie crust and smooth out the top. Place in the fridge for at least 6 hours or overnight.

5. For the topping, add the heavy cream, confectioners’ sugar, and vanilla extract to a tall bowl and mix until stiff peaks form. Top the pie with the whipped cream and decorate with some chocolate shavings and/or Oreos to your liking.