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.

Spread the whipped cream on top of the pie.

Garnish with chocolate shavings.

Serve.