Ganache Heat almost to boil 1/4 cup h/ cream, 2/3 tb unsalted butter. Pour over 2 1/2 oz bittersweet chocolate. Steep five min; whisk smooth. Pour into Oreo cookie crust while still warm. Freezer solid.
Bittersweet Silk Cream stick of butter in a mixing bowl. Gradually elec/mixer in 3/4 c sugar. Stir in cooled 2 1/2 ounces bittersweet chocolate, melted and cooled, 2 teaspoons vanilla. Add 2 eggs one at a time, beating in each egg 5 min on med. Spoon silk into shell; refrigerate.
Oreo Crumb Layer Scrape out filling from one row of Oreos; smash in bag to small crumbs. Spread evenly on silk.
Whipped Cream Combine cup heavy whipping cream teaspoon vanilla 2 1/2 tb sugar, 2 tb cocoa. Cover; place bowl and beaters in refrigerator 60 min then beat to soft peaks. Pipe onto pie and place in freezer.
SERVE garnished with chocolate ribbons.