FILLING
1 pound white chocolate (such as Baker's), chopped
3 cups chilled whipping cream
1 package unflavored gelatin
1/4 cup water
1 teaspoon vanilla extract

Chopped Oreo cookies

INSTRUCTIONS:

FOR CRUST: Butter 10 inch diameter spring form pan with 2 3/4 inch high sides. Finely
grind cookies in processor. Add melted butter and blend until combined. Press crust
mixture onto bottom of prepared pan. Bring cream to simmer in heavy medium
saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Pour
chocolate mixture over crust. Chill.

FOR FILLING: Combine white chocolate and 1 cup cream in top of double boiler. Stir
over simmering water until melted and smooth. Remove from over water. Cool to
barely lukewarm.

Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to
soften. Stir over low heat until gelatin dissolves. Add to melted white chocoalte. Add remaining 2
cups cream and vanilla to bowl and stir to combine. Beat cream-vanilla mixture to soft peaks.
Fold in white chocolate mixture. Pour filling into crust. Refrigerate until filling is set, at
least 6 hours or overnight.

Run small sharp knife around pan sides to loosen torte. Release pan sides. Sprinkle top
with chopped cookies. No sauce is needed but if you must. A fruit sauce would be best.