No-Bake Chocolate Mousse Pie With Cookie Crust

Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Set aside.

Pulse cookies in a food processor until finely ground, about 20 seconds (you should have about 3 cups packed crumbs). Add butter and a pinch of salt and pulse to combine. Using a flat-bottomed measuring cup, press the mixture into the bottom and up the sides of the prepared pan. Place in freezer and chill until firm, at least 10 minutes.

Beat heavy cream in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Transfer to a large bowl. Fit mixer with paddle attachment and add cream cheese, sugar, and cocoa powder. Beat on low until combined, then increase speed to medium-high and beat until creamy, 3 to 4 minutes, scraping down the sides as necessary. Add the sour cream, vanilla, and a pinch of salt and beat until smooth. Fold ½ cup cream cheese mixture into melted chocolate in two additions. Fold mixture into remaining cream cheese mixture. Fold in whipped cream.

Spread filling into the prepared crust and chill in the refrigerator until firm, at least 4 hours or overnight. Top with crushed Oreos.