Preheat the oven to 350° F.

In a food processor pulse the chocolate cream-filled sandwich cookies until ground finely into crumbs.

Pour the crumbs into a medium bowl. Add the melted butter and mix with a spatula until fully combined.

Pour the mixture into a 9-inch removable bottom tart pan.

Press the mixture onto the sides and bottom of the tart pan with clean hands and a spatula.

Place the tart pan into the oven. Bake the crust for 8 minutes.

Immediately remove from the oven and place the pan on a wire rack and allow to cool for 15 minutes.

Place the bittersweet and milk chocolate chips into a medium heat-proof bowl and set aside.

Over medium heat stir the heavy cream and butter until tiny bubbles form around the edges of the pan. Immediately remove from the heat. Do not allow the mixture to simmer or boil. Pour the mixture over the chocolate chips.

Let stand for 2 minutes.

Gently mix with a spatula until smooth and silky.

Pour the ganache over the crust and smooth with a spatula.

Refrigerate for at least 4 hours until fully set.

Use a blow torch 3-4 inches away from the top of the tart to remove the bubbles and to make for a shiny glossy finish before serving.

Remove the tart from the removable sides and place it on a serving dish before cutting.

Garnish with your favorite toppings.