The blog turns two years old today!! Woohoo! My goal never has to become famous or a serious blogger but it’s been a fun journey. Thanks for all the love and support with all my posts. I hope that you’ve enjoyed the recipes as much as I did!

Ingredients

• 1 1/2 cups 24 Oreos, finely crushed in a food processor or blender
•  6 tablespoons melted butter

FILLING

• 12 ounces semi-sweet or milk chocolate, chopped (I used a mix of both!)
• 1 1/4 cups heavy cream

FINISHING

• 2 pints fresh raspberries
• Optional powdered sugar or chocolate curls for garnish

Directions

1. Heat oven to 350.
2. Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
3. Bake the crust for 8 minutes, then remove from the oven and cool completely.
4. Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.
5. Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
6. Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
7. Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.