(for an 18 cm diameter springform pan)
100g butter, melted
1 ½ cup whipping cream
800g bittersweet chocolate, chopped
For the crust, grind up oreo cookies in a food processor to fine cookie crumbs. Mix oreo crumbs and melted butter in a bowl, until well combined. Line springform pan with plastic wrap and transfer oreo mix, press in with a fork. Refrigerate for about 15 minutes.
For the ganache, bring whipping cream to a boil in a small saucepan. Set aside and add chopped chocolate. Stir until chocolate is completely dissolved and pour into chilled crust. Refrigerate for 3 hour or until chocolate is set.