Make the crust: Preheat oven to 350°F. Grind the Oreos in a food processor until they are a fine crumb. Place in a bowl and stir in melted butter with a fork. Press into the bottom and up the sides of 9-inch or 10-inch springform pan. (You can also use a 10-inch pie plate.) Chill until ready to fill.

Make the filling: Place butter and chocolate in a medium sized bowl. Melt in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)

Place pan on a cookie sheet (very important as some of the butter might leak out of the springform pan since those pans are not sealed). Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool 1 hour.

Once the pie has cooled for about an hour, make the ganache: Place the chocolate chips in a medium heat safe bowl. Bring the cream to a simmer in a small saucepan then pour hot cream over chocolate chips. Let sit 30 seconds then stir until the chocolate is completely melted.

Spread the ganache over the pie, spreading it to the edges of the crust.

You can let this set overnight at room temperature, covered with plastic or you can chill to set.

Serve the pie at room temperature for ultimate gooiness (if it’s cold it will be more like fudge). Optional serving suggestion: top with whipped cream or sprinkle with sea salt.