White Chocolate Mousse Torte With Oreo Cookie Crust - cooking recipe

Ingredients

CRUST
24 Oreo cookies
1/4 cup unsalted butter, melted (1/2 stick)
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
FILLING
1 lb white chocolate, chopped
3 cups chilled whipping cream
1 tablespoon unflavored gelatin (1 packet)
1/4 cup water
1 teaspoon vanilla extract
additional Oreo cookies, crumbled for garnish

Preparation

Crust:
Butter 10\" springform pan.
Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
Filling:
Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
Add 2 remaining cups cream and vanilla; stir to combine.
Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
Refrigerate until filling is set, at least 6 hours or overnight.
Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
Sprinkle top with chopped cookies.