This uber-creamy no-bake pie will become your new favorite make-ahead dessert. The Oreo cookie crust is buttery and crisp, and adds just the right amount of crunch to the silky chocolate filling. The addition of sour cream gives the mousse just the slightest bit of tang, and keeps it from tasting too sweet. The longer the pie chills, the firmer it gets. Give it at least four hours, or better yet, let it sit in the fridge overnight. Top with crushed Oreos just before serving, whether you're enjoying it on Valentine's Day or poolside in the summer.
Nonstick cooking spray
36 Oreo cookies, plus more for garnish
¾ cup (1½ sticks) unsalted butter, melted
1½ cups heavy cream
2 8-ounce blocks cream cheese, at room temperature
1 cup sugar
½ cup unsweetened cocoa powder
2 cups sour cream or full-fat plain Greek yogurt, at room temperature
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.
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