Ingredients
1 teaspoon vanilla extract
1 tablespoon nonfat dry milk powder
4 tablespoons confectioners' sugar (for topping)
1 cup heavy whipping cream (for topping)
1/2 teaspoon cayenne pepper (or paprika)
1 teaspoon ground cinnamon
1 package cream cheese (8 oz. per package, softened)
1 cup confectioners' sugar (for filling)
5 tablespoons heavy whipping cream (plus 1 1/2 cups, divided)
1 package dark chocolate chips (10 oz. per package)
2 tablespoons hot water
1 teaspoon instant espresso powder (for filling)
1/4 teaspoon instant espresso powder (for crust)
1/2 cup unsalted butter (melted)
1 package Oreo cookies
Step by step
Preheat oven to 325°F. Line bottoms of 2 greased 6 inch springform pans with parchment; set aside. Place cookies in a KitchenAid Food Processor. Pulse until fine crumbs form. Transfer to a medium bowl. Stir in butter and 1/4 teaspoon espresso powder. Reserve 1/4 cup crumb mixture for topping.
Press remaining crumbs onto bottoms and 2 inches up sides of prepared pans. Place pans on a baking sheet. Bake 5 minutes. Cool on a wire rack.
Meanwhile, for filling, in a small bowl dissolve 1 teaspoon espresso powder in hot water. In a large microwave-safe bowl, melt chocolate and 5 tablespoons cream; stir until smooth. Cool completely.
In a KitchenAid Stand Mixer using the Wire Whip Accessory, beat remaining 1 1/2 cups cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside.
In a KitchenAid Stand Mixer using the Flat Beater Accessory, beat cream cheese until smooth. Slowly beat in cooled chocolate mixture until combined. Beat in 3 teaspoons espresso mixture, cinnamon and cayenne. Gently fold in whipped cream. Pour into cooled crusts. Refrigerate, covered, until chilled, at least 2 hours.
For topping, in a KitchenAid Stand Mixer using the Wire Whip Accessory, beat cream until it begins to thicken. Add confectioners' sugar, dry milk powder and vanilla; beat until stiff peaks form.
Using a large cookie scoop or piping bag, decorate pies as desired; sprinkle with reserved crumb mixture. Refrigerate, covered, up to 4 days.