Heat the oven to 325°F and grease a 9-inch tart or pie pan with cooking spray.

Pulse the Oreos in a food processor until fine crumbs are formed. Measure 1 level cup for the crust and save any extra for garnish.

Mix the measured crumbs with sugar and melted butter until the texture looks like wet sand. Press firmly into the bottom and about 3/4 of the way up the sides of the pan.

Bake the crust for 10 minutes and let it cool fully on a wire rack.

In a small pot, whisk the heavy cream and egg yolks together over medium-low heat, stirring constantly until hot and slightly thickened.

Remove from heat and stir in chocolate chips until smooth. Then mix in salt and vanilla.

Pour the chocolate filling into the cooled crust, smoothing the top. Press plastic wrap directly onto the surface and refrigerate for at least 3 hours or overnight until set.

For the ganache, combine cream, chocolate chips, and corn syrup in a bowl. Heat in 15-second bursts, stirring until smooth. Spread the ganache over the set filling and chill for 1 more hour.

Slice with a hot, wiped knife and garnish as desired before serving.