Ingredients

Instructions

  1. Crust:
  2. Butter 10" springform pan.
  3. Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
  4. Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
  5. Filling:
  6. Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
  7. Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
  8. Add 2 remaining cups cream and vanilla; stir to combine.
  9. Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
  10. Refrigerate until filling is set, at least 6 hours or overnight.
  11. Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
  12. Sprinkle top with chopped cookies.