Preparation

• Grease a 9-inch pie plate with cooking spray, and set aside. Process chocolate sandwich cookies into fine crumbs in a food processor, about 45 seconds. Microwave ¼ cup butter in a small bowl on HIGH until melted, about 30 seconds. With food processor running, add melted butter; pulse until well combined, about 15 seconds more.
• Transfer crumb mixture to prepared pie plate. Firmly press crumbs into bottom and up sides of pie plate in an even layer. Freeze 15 minutes.
• Meanwhile, heat cream in a saucepan over medium until steaming; do not boil. Pour hot cream over chocolate chips in a large heatproof mixing bowl; let stand 3 minutes. Gently whisk chocolate mixture until smooth. Cut remaining ¼ cup butter into small pieces, and add to chocolate mixture. Stir until butter is completely melted and incorporated.
• Pour chocolate mixture into chilled crust, spreading in an even layer (it will come right up to the top). Chill pie, uncovered, until set, about 2 hours. Top with whipped cream just before serving. Sprinkle with additional crushed cookies.