In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Melt ¼ cup butter and mix with the oreo crumbs.
Press evenly into a 9 inch pie pan and put in the fridge to chill while you prepare the filling.
Chop chocolate into small pieces and put in a heat proof bowl.
Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow cooling completely.
While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
When the ganache is cooled completely, add to a bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
Chill for at least 6 hours.
In a clean mixing bowl, whip 1 cup cream, granulated sugar and vanilla together until soft peaks form.
Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.