To make the crust: Remove filling from all Oreo cookies, or alternatively you can use Oreo cookie crumbs sold online.

Place cookie shells in a food processor and blend until fine crumbs remain. If you do not have a food processor, you can place cookies in a heavy duty large ziploc bag (with as much air removed as possible) and use a rolling pin to crush them into crumbs.

Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as the butter might be hot and you do not want any to splatter on you as this can cause burns.

Combine cookie crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture results. Press firmly into the tart pan (with a removable bottom is preferred). These pans are highly nonstick so buttering or spring ahead of time is generally not necessary. Use a measuring cup to press the crumb mixture down along the sides and on the bottom to ensure that crust is firmly packed. Set aside.

To make the filling: heat heavy cream and chocolate chips on high in a microwave safe bowl for one minute. Whisk vigorously until smooth and lump-free.

Add in vanilla, sugar, salt, and eggs. Whisk until incorporated.

For filling into the prepared tart pan, and bake at 350° for 20 to 25 minutes. Tart should be mostly set but slightly jiggly in the middle. (22 minutes was perfect in my oven). Remove to wire rack and allow to cool completely. You may put the tart on a wire rack in the refrigerator to speed cooling if you’d like to. Follow the instructions in the blog to make the chocolate curls. When the chocolate curls are set, place them on top of the the tart, slice, and serve. Store in the refrigerator covered for up to four days. Enjoy!