Step 1

Prepare an 8" springform pan with a removable bottom. Line bottom with parchment paper.

Step 2

Put the oreo cookies in a ziplock bag and crush them with a rolling pin. Alternatively, you can also crush them in a food processor.

Step 3

Transfer crumbs to a medium bowl and add melted butter. Stir until cookies are moistened.

Step 4

Now transfer the cookie crumbs into the prepared pan and press into the bottom and up the sides about 1 inch. Place in the freezer for 15 minutes to firm up.

Step 5

Place chopped dark chocolate in a heatproof bowl.

Step 6

In a small saucepan, heat the coconut cream until it starts to boil. Immediately remove from heat and pour over the chocolate. Stir until smooth. Let cool down to room temperature.

Step 7

Pour filling into cookie tart crust and spread evenly.

Step 8

Refrigerate for 30 minutes or until the ganache has set.

Step 9

When set, remove and decorate with fresh fruits, chocolate shavings, or any topping you would like. Cut into slices with a sharp knife and serve chilled.