Beat butter and sugars until creamy.
Add egg, yolk, and vanilla extract.
Add in the flour, cocoa, baking soda, and salt. Beat to form thick dough.
Add in the chopped chocolates.
Split the cookie dough into three equal portions (about 475g each).
Line the bottom of a 8" springform cake tin (at least 2.75" in depth). This pan has a removable bottom and I spray it with Pam!
Press the first third of cookie dough onto the bottom of the cake tin.
Press the second third of cookie dough around the sides of the cake tin evenly.
Pour in some of the ganache and add in oreos. Add more ganache
Freeze the pie for an hour.
Once frozen, cover the top of the pie with the final third of cookie dough, making sure to seal it well!
Freeze the pie for another hour whilst you preheat the oven to 350 convection.
Once chilled and the oven preheated, bake the pie for 30 minutes until the pie is golden on top. Cool in pan 1 hour.
Once cooled for an hour, put the pie in the fridge and chill for 5-6 hours (or preferably overnight!)
Once it has been chilled, carefully remove from the tin!
Using a large and sharp knife, portion the pie!
