2 Packets of Oreo Cookies
3-4 tbsp Nuttlex, melted
200g Mascarpone Cheese
1/3 cup White Granulated Sugar
1/3 cup Heavy Cream, divided
¾ cup Heavy Cream, whipped
½ -1 tbsp Instant coffee granules ( depends how stronger coffee flavour you like)
51g Dark Chocolate
91g Milk Chocolate
½ cup Heavy Cream
2 Cinnamon Sticks, broken in half
¾ cup dark chocolate chips
1 ½ cups cream
3 tbsp icing mixture or icing sugar
Extra oreos, crushed
Crust: Process cookies in food processor until fine crumbs form. Add melted butter and mix to combine. Grease a pie dish and press cookie mixture into the base and sides of pie dish. Place in freezer for 10-15 minutes to set.
Filling: Beat Mascarpone and sugar together in a mixer. In the microwave, heat half the 1/3 cup of cream. Mix in the coffee granules until dissolved. Add the coffee cream and the rest of the 1/3 cup into the cheese mixture. Melt the chocolate in the microwave stirring every 3osecs. Stir into cheese mixture with a spatula until just combined. Whip the ¾ cup of cream and fold into cheese mixture until just combined. Remove crust from freezer and scoop cheese mixutre into pie crust. Smooth out and place back in the freezer.
Ganache: Place cream and cinnamon sticks in small saucepan and bring to slight boil.
Remove cinnamon sticks and pour hot cream over chocolate in a bowl. Stir until chocolate is melted and chocolate and cream is combined. Remove pie from freezer and pour ganache over the cheese mixture. Smooth out and place back into freezer.
Whisk cream and icing mixture until stiff. Remove pie from freezer and spread whipped cream mixture on top of the ganache layer. Sprinkle with extra crushed oreos and place back in freezer for a further 2 hours then serve.
This can be stored in the freezer and taken out 10-15 minutes before ready to serve.