25 Oreo cookies

4 tbsp (57 g) unsalted butter, melted

6 oz (170 g) semisweet or dark chocolate, finely chopped (for ganache)

2/3 cup (158 ml) heavy cream (for ganache)

8 oz (226 g) semisweet or dark chocolate, finely chopped (for filling)

1 tsp instant coffee

16 oz (453 g) cream cheese, softened

1/4 cup (60 g) sour cream

1/2 cup (65 g) powdered sugar

2 1/2 cups (590 ml) heavy cream (for whipped cream)

1 cup (125 g) powdered sugar (for whipped cream)

1 tsp vanilla extract

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Crush Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch pie dish. Chill while preparing filling.
Heat 2/3 cup heavy cream until simmering. Pour over 6 oz chopped chocolate and let sit 1 minute. Stir until smooth to make ganache. Spread half over crust and refrigerate.
Melt 8 oz chocolate with instant coffee until smooth. Let cool slightly.
Beat softened cream cheese, sour cream, and powdered sugar until creamy. Add melted chocolate mixture and beat until smooth. Spread over ganache layer.
Spread remaining ganache over filling. Refrigerate at least 4 hours until set.
Whip 2 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe whipped cream over pie just before serving.

Use milk chocolate for a sweeter pie or bittersweet for a richer flavor.

Top with cocoa powder, shaved chocolate, or chopped nuts for garnish.

For stronger mocha flavor, increase instant coffee.

Best chilled overnight for firm layers.

Prepare crust and filling ahead, add whipped cream topping just before serving.