Preparation Steps

• Combine the crushed Oreos 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.
• Pour 1.5 cups of whipping cream into a medium-sized mixing bowl and microwave for 1.5 to 2 minutes, or until hot.
• Add the chocolate chips and whisk until melted.
• Refrigerate the chocolate mixture for at least one hour, or until cold and slightly thickened.
• To prepare the whipped cream topping, combine 1 cup of whipping cream, vanilla extract, and sugar in a separate bowl.
• 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 the whipped cream topping over the chocolate layer and spread evenly.
• Refrigerate the tart for one hour or until set.
• Garnish with chocolate shavings (if using) and serve.