Make the Crust:

1. Preheat the oven to 350ºF and place the rack in the center of the oven.
2. Mix together the cookie crumbs, butter, and sugar in a bowl. Pour the crumbs into a 9” deep-dish pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
3. Bake in a preheated 350º for 15 minutes.

Make and Bake the Flourless Cake:

1. Bring a small saucepan of water to a boil on the stove. Add the dark chocolate and butter to a medium heatproof bowl and then set the bowl over the saucepan. Stir the chocolate with a rubber spatula until all of the mixture is melted.
2. Once melted, remove the bowl from the heat and whisk in the brown sugar, granulated sugar, vanilla, cocoa powder, baking powder and salt. Whisk in the eggs vigorously until the batter has lightened and is very smooth. Fold in the pecans.
3. Transfer the flourless cake batter into the oreo crust. Smooth over the top. Bake at 350ºF for 20-25 minutes, or until the cake is set and the sheen on the chocolate has dulled.

Make the Mocha Ganache:

1. Add the dark chocolate, espresso powder, and salt to a heat-proof bowl.
2. Heat the cream in a small saucepan on the stovetop until just simmering around the edges.
3. Pour the cream over the chocolate, making sure the chocolate is completely submerged. Let the cream sit for 5-10 minutes without disturbing it.
4. Gently whisk the cream until it is fully combined and the result is a shiny, silky chocolate ganache.
5. Reserve ¼ cup of the ganache to make the whipped cream.
6. Pour the remaining ganache over the baked flourless cake. Smooth over the top.
7. Transfer the pie to chill in the refrigerator while you make the pudding.

Milk Chocolate Pudding:

1. Whisk together sugar, cornstarch and salt in a medium pot. Whisk in the eggs until the mixture is smooth, and then the milk until fully combined. Add in the chopped chocolate.
2. Turn on the heat to medium and cook the mixture, whisking constantly to ensure no pudding sticks to the edges of the pans and burns. Cook until the pudding has completely thickened and large bubbles are forming and popping, about 6 minutes.
3. Remove from heat; immediately pour through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg.
4. Whisk in the extract.
5. Pour the pudding on top of the chilled ganache layer of the pie and smooth over the top. Place a piece of parchment paper, or plastic wrap on top of the pudding if you do not want a “skin” to form. Let the pie cool down to room temperature before transferring to the refrigerator to chill for at least 3 hours or overnight.

Stabilized Cream and Final Assembly:

1. Add the cream cheese, sugar and vanilla to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed, scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is fully combined and lightened.
2. Add reserved ganache and heavy cream and whip on medium speed until the cream has just reached stiff peaks, about 2 minutes. The cream can be made up to a day ahead of time.
3. When ready to serve, transfer the whipped cream to the chilled pudding layer, and evenly spread it on top of the pie.
4. Garnish the pie as desired, with chocolate pearls or chocolate shavings. Serve chilled.