EatBay! Share Your Favorite Recipes

Prepare crust -- butter bottom and sides of a 9 inch springform pan, line bottom with a round of parchment paper, lightly butter top of parchment paper; set aside. With a fork stir together Oreo's and butter until evenly moistened. Press mixture in a even layer along bottom and up the sides of the pan, coming within a 1/2 inch of the top of the pan.

Place in the freezer for 10 minutes. Remove from freezer. Bake in preheated 300 degree oven for 10 minutes. Remove from oven and completely cool.

Prepare chocolate cake -- melt together bittersweet chocolate chips and butter, stir until melted and smooth, set aside to cool slightly. Whisk together water, cocoa powder, salt and vanilla until well blended; set aside. With the whisk attachment on mixer, whip 6 egg yolks and brown sugar on medium high speed until mixture is pale and fluffy and nearly doubled in volume, about 5 minutes. Add melted chocolate mixture, mix just until combined, scrape down sides and bottom of bowl, mix on low speed 5 seconds longer.

Add water mixture, blend just until combined, scrape down sides and bottom of bowl and mix 5 seconds longer. In a another bowl, whip egg whites until foamy, gradually increase speed to high, while slowly adding 1/2 sugar, beat until soft peaks form.

Remove about 1 cup whipped egg white mixture,gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add remaining egg white mixture, fold just until nearly combined (DO NOT overmix). Evenly spread mixture into cooled cookie crust.

Bake in preheated 350 degree oven for 38 - 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Place on a wire rack to cool completely. When cool wrap tightly with plastic wrap, place in refrigerator for at least 3 hours or overnight.

Prepare chocolate pudding -- in a saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Stir in egg yolks, mix until combined (texture will be thick). While whisking, slowly pour in milk. Heat mixture over medium heat, bring to a boil, whisk constantly. Let mixture boil for 30 seconds then remove from heat, pour into a bowl. Add butter, chocolate chips and vanilla, stir until combined. Let rest at room temperature for 15 minutes, cover with plastic wrap pressing directly against the surface of the pudding. (To prevent a skin from forming.) Chill in refrigerator for at least 3 hours or overnight.

Assemble -- Remove cake and pudding from refrigerator, stir pudding, spread pudding into an even layer over cake, staying within the cookie crust border. Place in refrigerator for 30 minutes.

Prepare whipped cream -- with a electric mixer, whip cream until soft peaks form. Add 3 T sugar, whip until stiff peaks form. Remove cake from refrigerator, spread whipped cream in an even layer over top of cake.

Remove springform ring, cut into slices. (DO NOT spread whipped cream over top if dessert will not be eaten within 3 hours, add whipped cream later before eating.)