Preparation Steps

• Combine the crushed oreo cookies and melted butter in a small bowl; mix well and press onto the bottom of an 8-inch springform pan.
• Refrigerate the crust until needed to fill.
• Pour 1.5 cups whipping cream into a medium bowl and microwave for 1.5 to 2 minutes, or until hot.
• Add the chocolate chips to the hot cream and whisk until melted and smooth.
• Refrigerate the chocolate mixture for at least one hour until cold and slightly thickened.
• Prepare the whipped cream topping by combining 1 cup whipping cream, vanilla extract, and sugar.
• Cover and chill the whipped cream mixture in the refrigerator for 30 minutes.
• When chilled, beat the whipped cream mixture until stiff peaks form.
• Take out the chilled chocolate mixture and beat on medium speed until stiff peaks form.
• Spread the chocolate mixture evenly over the oreo crust.
• Spoon whipped cream topping over the chocolate layer and spread evenly.
• Refrigerate for one hour or until set.
• Garnish with chocolate shavings before serving.