Oreo Pie

Reserve 6-8 whole Oreos for garnish. Crush the remaining cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Mix the cookie crumbs with 4 tablespoons of melted butter until the mixture holds together when pressed.

Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 30 minutes while you prepare the filling.

In a large bowl, beat the cream cheese until smooth and fluffy, about 2-3 minutes. Gradually add powdered sugar and vanilla, beating until well combined.

In a separate bowl, whip the heavy cream to stiff peaks. Gently fold half of the whipped cream into the cream cheese mixture until just combined.

Spread the cream cheese mixture evenly over the chilled crust. Refrigerate while you prepare the chocolate layer.

Melt the chocolate and 2 tablespoons of butter in a double boiler or microwave, stirring until smooth. Let cool for 5 minutes, then gently fold into the remaining whipped cream.

Spread the chocolate cream layer over the vanilla layer. Refrigerate for at least 4 hours or overnight until completely set.

Before serving, coarsely chop the reserved Oreo cookies and sprinkle over the top. Cut with a sharp knife, wiping clean between each slice.