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1
In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground.
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2
(You should have about 3 cups/750 mL.)
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3
Add melted butter and process just until combined.
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4
Firmly press cookie mixture onto bottom and up side of prepared pan.
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5
Freeze for 20 minutes to firm up crust.
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6
Filling: Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 cup (250 mL) of the cream.
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7
Microwave on High for 2 1/2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted.
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8
Stir until smooth.
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9
In clean food processor bowl, process chocolate mixture and Kirsch until smooth.
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10
In a large bowl, whip remaining cream until stiff peaks form.
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11
Add cooled chocolate mixture and whip until incorporated.
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12
Spread filling over prepared crust and refrigerate until firm, about 6 hours, or overnight.
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13
Topping: Whip cream with confectioners sugar and vanilla until stiff peaks form.
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14
Spread over chocolate mousse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes.
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15
Carefully run a knife around edge of pan before removing side.
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16
Do not remove bottom of pan.
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17
Slice and serve cake directly from bottom of pan.
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18
Variation:
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19
Substitute another liqueur for the kirsch (cherry brandy), such as Irish cream, creme de cacao or creme de menthe.
