For the Crust:
1 package (14oz) Oreos (save 2 Oreos for garnish)
1/2 cup unsalted butter, melted
For the Filling:
Two 4 ounces (113g) dark chocolate bars (of your choosing)
1 cup (236ml) heavy whipping cream, cold
3 tablespoons (15g) cocoa powder
8 ounces (226g) full-fat cream cheese, at room temperature
2 tablespoons (24g) granulated sugar
1 jar (7oz) Jet-Puffed Marshmallow Crème
For the Topping:
1 cup (236ml) heavy whipping cream
1/2 cup (65g) powdered sugar
Hot fudge sauce for drizzle, optional
2 crushed Oreos for garnish, optional
Cook Mode Prevent your screen from going dark

Instructions
For the Crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
Break apart one 4-ounce chocolate bar into small pieces. Melt in the microwave for 60-90 seconds, checking every 30 seconds until the chocolate is melted, stir until smooth.
Prepare the whipped cream. Place a metal mixing bowl in the freezer or fridge for 5-10 minutes to chill. Beat the heavy whipping cream in the chilled bowl using an electric mixer at high speed until the cream thickens to stiff peaks. Add the cocoa powder, slowly incorporate and continue beating at high speed until stiff peaks form. Set aside.
In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth and free of lumps. Next, add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Fold the prepared whipped cream into the cream cheese filling and stir to combine.
Chop one 4-ounce chocolate bar into small pieces and fold it into the filling. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
For the Topping:
Prepare another batch of the whipped cream. Chill the bowl first. Beat the heavy whipping cream in the bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Spread over the chilled pie, or use a piping bag to decorate. Garnish with crushed Oreos and drizzle with hot fudge sauce. Serve chilled.

For the Crust:
1 package (14oz) Oreos (save 2 Oreos for garnish)
1/2 cup unsalted butter, melted
For the Filling:
Two 4 ounces (113g) dark chocolate bars (of your choosing)
1 cup (236ml) heavy whipping cream, cold
3 tablespoons (15g) cocoa powder
8 ounces (226g) full-fat cream cheese, at room temperature
2 tablespoons (24g) granulated sugar
1 jar (7oz) Jet-Puffed Marshmallow Crème
For the Topping:
1 cup (236ml) heavy whipping cream
1/2 cup (65g) powdered sugar
Hot fudge sauce for drizzle, optional
2 crushed Oreos for garnish, optional
Cook Mode Prevent your screen from going dark

Instructions
For the Crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
Break apart one 4-ounce chocolate bar into small pieces. Melt in the microwave for 60-90 seconds, checking every 30 seconds until the chocolate is melted, stir until smooth.
Prepare the whipped cream. Place a metal mixing bowl in the freezer or fridge for 5-10 minutes to chill. Beat the heavy whipping cream in the chilled bowl using an electric mixer at high speed until the cream thickens to stiff peaks. Add the cocoa powder, slowly incorporate and continue beating at high speed until stiff peaks form. Set aside.
In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth and free of lumps. Next, add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Fold the prepared whipped cream into the cream cheese filling and stir to combine.
Chop one 4-ounce chocolate bar into small pieces and fold it into the filling. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
For the Topping:
Prepare another batch of the whipped cream. Chill the bowl first. Beat the heavy whipping cream in the bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Spread over the chilled pie, or use a piping bag to decorate. Garnish with crushed Oreos and drizzle with hot fudge sauce. Serve chilled.

For the Crust:
1 package (14oz) Oreos (save 2 Oreos for garnish)
1/2 cup unsalted butter, melted
For the Filling:
Two 4 ounces (113g) dark chocolate bars (of your choosing)
1 cup (236ml) heavy whipping cream, cold
3 tablespoons (15g) cocoa powder
8 ounces (226g) full-fat cream cheese, at room temperature
2 tablespoons (24g) granulated sugar
1 jar (7oz) Jet-Puffed Marshmallow Crème
For the Topping:
1 cup (236ml) heavy whipping cream
1/2 cup (65g) powdered sugar
Hot fudge sauce for drizzle, optional
2 crushed Oreos for garnish, optional
Cook Mode Prevent your screen from going dark

Instructions
For the Crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the Filling:
Break apart one 4-ounce chocolate bar into small pieces. Melt in the microwave for 60-90 seconds, checking every 30 seconds until the chocolate is melted, stir until smooth.
Prepare the whipped cream. Place a metal mixing bowl in the freezer or fridge for 5-10 minutes to chill. Beat the heavy whipping cream in the chilled bowl using an electric mixer at high speed until the cream thickens to stiff peaks. Add the cocoa powder, slowly incorporate and continue beating at high speed until stiff peaks form. Set aside.
In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth and free of lumps. Next, add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Fold the prepared whipped cream into the cream cheese filling and stir to combine.
Chop one 4-ounce chocolate bar into small pieces and fold it into the filling. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
For the Topping:
Prepare another batch of the whipped cream. Chill the bowl first. Beat the heavy whipping cream in the bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Spread over the chilled pie, or use a piping bag to decorate. Garnish with crushed Oreos and drizzle with hot fudge sauce. Serve chilled.