French Silk Tart

Combine the crushed Oreos and melted butter in a small bowl; mix well and press onto the bottom of an 8-inch springform pan. Refrigerate until needed to fill.

Pour the whipping cream into a medium sized mixing bowl and microwave for 1-1/2 to 2 minutes, or until hot. Add in chocolate chips and whisk until melted. Refrigerate for at least one hour; it needs to be cold and slightly thickened.

Prepare the topping by combining the whipping cream, vanilla, and sugar in a bowl. Cover and chill the mixture in the refrigerator for 30 minutes. When chilled, beat the mixture until stiff peaks form.

Take the chilled chocolate mixture out of the refrigerator and beat on medium speed until stiff peaks form. Spread the chocolate mixture over the Oreo crust. Spoon whipped cream topping over the chocolate layer and spread evenly.

Refrigerate for one hour or until set. Garnish with chocolate shavings and serve.