Begin by placing 20 Oreo cookies into a food processor and pulse them until finely crushed.

In a microwave-safe bowl, melt 4 tablespoons of unsalted butter until completely liquid.

Combine the crushed cookies with the melted butter, mixing until evenly soaked.

Transfer the mixture into a mini cheesecake pan and press firmly to form an even layer.

In a small saucepan, warm 1 cup of heavy cream until just hot, then pour over 8 ounces of chopped chocolate.

Whisk together until you achieve a smooth, glossy ganache.

Pour the ganache over the prepared Oreo crust and spread it evenly.

Cover the pan and refrigerate for at least 1 hour, or up to 6 hours for larger servings.

Once set, remove the dessert from the pan, slice, and serve with whipped cream and fresh berries.