Lightly spray a 9-inch springform pan with nonstick baking spray. Set aside.

In a food processor or blender, pulse the Oreo cookies until they're transformed into fine crumbs.

In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine.

Firmly pat the mixture into the prepared pan, working it from the center and up the sides (about 3-inches). Place the crust in the freezer for 30 minutes.

Add chopped chocolate to a large heatproof bowl. Set aside.

In a small saucepan over medium-heat, combine the heavy cream and baileys. Bring the mixture to a simmer then remove from heat. Stir in the vanilla, espresso powder, and sea salt.

Pour the hot cream mixture on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the melted chocolate and cream are completely combined, about 2 minutes.

Add in the butter and vigorously whisk it into the mixture until the butter is completely melted.

The mixture should be smooth and glossy. Set aside until needed.

In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until medium-soft peaks are formed.

Remove the Oreo cookie crust from the freezer. Carefully pour the chocolate ganache inside the crust. The crust will be VERY full!

Carefully place the chocolate pie in the fridge to set, at least 3 hours (or overnight).

When ready to serve, dollop the whipped cream in the center of the pie and using a spoon, gently swirl it around the pie, leaving the edges exposed. Don’t apply too much pressure or over swirl here, or you’ll lose the texture and volume. Top with chocolate shavings. Slice and serve at once!