White Chocolate Mousse Torte With Oreo Cookie Crust

I've had this for so long that I can no longer remember where I picked it up. The one thing I do know is that it's delicious! The ganache filling is superb with the combination of white chocolate. I didn't include chill time.

• Ready In: 45 mins
• Serves: 14
• Yields: 1 torte

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

Directions

1. Crust:
2. Butter 10" springform pan.
3. Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
4. 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.
5. Filling:
6. 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.
7. 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.
8. Add 2 remaining cups cream and vanilla; stir to combine.
9. Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
10. Refrigerate until filling is set, at least 6 hours or overnight.
11. Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
12. Sprinkle top with chopped cookies.