Ingredients

• 1 1/2 cups chocolate wafers, ground (about 26)
• 6 tablespoons unsalted butter, melted
• 6 ounces cream cheese, room temperature
• 3/4 cup Cacao Bliss (substitute peanut butter or nutella)
• 1 cup whipping cream, chilled
• 1/2 cup powdered sugar (confectioners sugar)
• 1 teaspoon vanilla extract
• 2 ounces white chocolate, melted

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor, grind the cookies into a fine crumb. Add the melted butter and mix will to combine. Press the cookie mixture into a tart pan, or pie plate. Bake for 10 minutes. Remove and let cool completely.
3. In a medium mixing bowl add the cream cheese and cacao bliss, mix well with a hand mixer. Set aside.
4. In a medium bowl add the whipping cream, sugar and vanilla and with the whisk attachment, beat until soft peaks form. Add half of the whipped cream mixture to the cream cheese mixture and whisk to combine. Fold in the remaining whipped cream mixture carefully and add to the cooled cookie crust.
5. Set a small bowl over a pan of simmering water and add the white chocolate. When the chocolate looks melted, stir briefly to combine. Remove from the heat and pour into a small piping bag fitted with a small tip or a zip top lunch bag and snip the corner. Pipe the white chocolate from the center out to the edge. Use a small paring knife and gently drag it over the white chocolate to create a webbed affect. Refrigerate for 2 hours and serve.