Instructions

1. Lightly grease a 9 inch springform baking tin with a little butter and set aside.
2. Add Oreo cookies (cream filling and all) to a food processor and blend until they resemble fine crumbs. Melt butter in the microwave and pour over your crushed Oreos and whiz again the mixture resembles wet sand.
3. Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
4. Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.
5.  Meanwhile, use an electric mixer to beat cream until stiff peaks form*. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerate to set for at least 4-6 hours or even better, overnight.
6. To serve, decorate with extra whipped cream and fresh raspberries. Serve cold.