Place the whole Oreo cookies in a food processor and pulse until they turn into fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until combined. Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie dish- using your hands or the back of a small measuring cup. Bake for 8-10 minutes, then set aside to cool.

Make the ganache: Place the chopped chocolate in a medium heatproof bowl. Warm the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to gently simmer, remove from the heat and pour over the chocolate. Let sit for about 3 minutes to soften, then add the vanilla extract, pinch of salt, and stir gently until the ganache is smooth.

Pour the ganache into the cooled Oreo crust and spread it across the bottom and slightly up the sides. Place the pie in the refrigerator to chill. The ganache must be fully cooled before adding the filling.

Make the filling: Start by whipping the cold heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until it forms stiff peaks, about 4 minutes. Transfer it into a separate bowl and keep it chilled in the fridge.

In the bowl you used to whip the cream, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides as needed. Add the powdered sugar, vanilla, and salt, and mix on medium-high until everything is smooth and fully combined.

Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula- mix slowly so you don't deflate the whipped cream. Then fold in the chopped Oreos.

Spread the filling into your cooled, ganache-lined crust and smooth the top with an offset spatula. Cover tightly and chill in the fridge for at least 6 hours, or overnight.

Pipe or spread whipped cream on top, and decorate with Oreo pieces and/or crushed Oreos as desired. Store any leftovers in the fridge for up to 5 days, or freeze for up to 3 months. For neat slices, use a sharp knife and wipe it between cuts.