2ouncesunsweetened chocolate, chopped (I used 1-square Baker's unsweetened chocolate)
2tablespoonsall-purpose flour
pinch of salt
1-1/4cupssugar
2tablespoonscorn syrup
2tablespoonspure vanilla extract
3eggs
For the Whipped Cream
1cupheavy whipping cream
1/2teaspoonpure vanilla extract
1tablespoonsugar
Garnish
Chocolate shavings
Instructions
Preheat oven to 375.
Combine Oreos and melted butter in a food processor; process until finely ground. For a nicely combined and finely ground texture, it takes about 3 minutes in my food processor.
Place the crumbs in a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
Bake for 10 minutes, or until set.
Set aside.
In the meantime, prepare the filling.
Combine butter and chocolate in a medium saucepan; melt over medium heat, stirring constantly until butter is melted.
Remove from heat.
Stir in flour and salt; continue to stir until smooth.
Add sugar, corn syrup, and vanilla; stir until combined.
Add eggs, one at a time, and stir until smooth.
Pour chocolate mixture into previously prepared crust.
Bake at 375-degrees for 30 minutes, or until chocolate filling is set and the top is cracked.
Remove from oven and let completely cool; about 2 hours.
Meanwhile prepare the whipped cream by combining whipping cream, vanilla, and sugar in a mixing bowl.
Cover with cling wrap and chill in the refrigerator for 30 minutes.
When chilled, with electric mixer on high, beat the mixture until stiff peaks form.