Then in a medium bowl, combine the crushed Oreos, melted butter, and salt.

Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Refrigerate the crust while preparing the filling.

Place the chopped chocolate in a heat-safe bowl and pour the warm heavy cream over the chocolate and let it sit for 2 minutes. Stir the mix, starting in the center, until completely smooth and glossy. Allow to cool for 2–3 minutes.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the vanilla bean past, salt, and espresso powder if using and beat until combined.

Slowly add the chocolate ganache into the cream cheese mixture while mixing on low speed.

Continue mixing on low speed for about 2 minutes until silky smooth.

Spread the filling evenly into the prepared crust.

Cover and refrigerate for at least 4 hours or until fully set.

For the topping, beat the heavy cream, powdered sugar, vanilla, and salt until medium-stiff peaks form.

Spread or pipe the whipped cream over the chilled pie.

Refrigerate for at least 1 additional hour before serving.

Slice and enjoy.