Mix Oreo crumbs and melted butter together. Press the crust into a 9” pie plate. Set aside.

With a standing mixer or handheld mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and vanilla extract, and whip until it thickens into stiff peaks. Set aside.

Whisk the instant chocolate pudding mix and milk together until the mixture is thick.

Mix cream cheese and chocolate pudding together (by hand or with a mixer) until smooth and creamy, then add in salt and Oreo crumbs, mixing until combined.

Fold half of the whipped cream into the chocolate filling, folding gently until combined (save the remaining half of the whipped cream for later).

Heat heavy whipping cream until just below a boil (in a saucepan or in the microwave). Pour the heavy cream over the chocolate chips and allow the mixture to sit for five minutes (the heat from the cream will melt the chocolate chips). Whisk the ganache until it is smooth.

Pour the ganache over the crust of the pie, spreading it into an even layer. Allow the ganache to set for a few minutes.

Sprinkle 1/2 cup of Oreo crumbs over the ganache (this is optional, but I wanted Oreos everywhere in this pie).

Spread chocolate filling over the ganache (the ganache might move a bit, mixing with the filling, and that’s fine), spreading in an even layer.

Top with remaining whipped cream and sprinkle with Oreo crumbs, if desired.

Refrigerate at least 4 hours or until ready to serve.

Enjoy!