Place Oreo cookies in a food processor and pulse until you have fine crumbs.

Pour crumbs in a medium-sized mixing bowl, add melted butter and toss together until all crumbs are moistened.

Press crumbs firmly into the bottom and up the sides of a 9” (23cm) pie plate and set aside.

Place chocolate in a medium-sized heatproof bowl and set aside.

In a small saucepan, heat cream over low heat until it begins to steam. Remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes, undisturbed, then remove foil and whisk until smooth.

Pour chocolate evenly into prepared pie plate over Oreo crust and set in the refrigerator while you prepare your filling.

Place chocolate and instant coffee grounds in a microwave-safe mixing bowl and heat in 15-20 second intervals, stirring well in between, until completely smooth and melted. Set aside and allow to cool until still melted but no longer warm to the touch (stir periodically).

Combine cream cheese, sour cream, and powdered sugar in a large mixing bowl and stir until smooth.

Add melted chocolate to the cream cheese mixture and stir until completely combined. Set aside and prepare whipped cream.

In a separate large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat to stiff peaks (mixture will be thick and fluffy).

Add half of the whipped cream mixture to the chocolate mixture (it is fine to “eyeball” this, it does not need to be exact) and use a spatula to gently fold ingredients together until completely combined. Spread evenly into pie plate over ganache.

Spread (or pipe) remaining whipped cream over the chocolate filling. Cover and return pie plate to fridge and allow it to sit until firm (at least 4-6 hours, preferably overnight).

Keep refrigerated and serve cold.