1
In a small bowl, mix 2 cups crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
2
In a large microwave-safe bowl, microwave chocolate on high just until melted; stir until smooth. Cool to room temperature.
3
In another bowl, beat cream and confectioners’ sugar until stiff peaks form; fold 4 cups into cooled chocolate. Spread over crust. Spread remaining whipped cream over top. Cover and refrigerate until set, about 3 hours. If desired, garnish with additional Oreos.
Nutrition Facts
1 piece: 402 calories, 30g fat (17g saturated fat), 61mg cholesterol, 143mg sodium, 32g carbohydrate (21g sugars, 2g fiber), 3g protein.
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