Ingredients

Crust:
36 Oreo® Cookies
1/4 cup unsalted butter (melted).

Filling:
2 ^3/4 cups semisweet chocolate chips
4 cups whipping cream (divided)
1 Tbls. Kirsch or Cream de Cacao or other liqueur

Topping:
1 cup whipping cream
3 Tbls. powdered sugar
1/2 tsp vanilla

Instructions

Crust:
In food processor, pulse Oreos® until finely ground. (there should be about 3 cups)
Add melted butter and process just until combined.
Firmly press mixture onto bottom and up sides of a 10” (greased) springform pan.
Freeze 20 min to firm.

Filling:
Meanwhile, in large microwave safe bowl, combine chocolate chips & 1 cup of the cream.
Microwave on High for 2^1/2 min., stirring every 30 seconds until chocolate is shiny and almost melted.
Stir until smooth.
In clean processor bowl, process chocolate mixture with liqueur until smooth. Let Cool!

In a large mixing bowl, whip remaining cream until stiff peaks form.
Add cooled chocolate mixture and whip until incorporated.
Spread filling over prepared crust and refrigerate until firm, about 6 hours or overnight.

Topping:
Whip ingredients until stiff peaks form.
Spread over chocolate mousse and refrigerate 1 hour.

Carefully run knife along edge of pan & remove sides. Do not remove bottom. Slice & serve.