In a food processor, pulse the oreo cookies and pecan until completely ground. Then add butter and pulse a few times until you get a crumbly consistency.

Grease and line a springform cake pan.

Add the biscuit crumble mixture to the cake pan and evenly spread using a spatula. Using the bottom of a cup, press firmly to compact the mixture. Refrigerate for 20 minutes.

In the meantime, Melt the chocolate in a bowl over a small pan of hot water on a low heat setting.

Using a spatula, stir occasionally until the chocolate is completely melted.

Once melted, remove the white chocolate from the heat and allow it to cool for 7-8 minutes. The chocolate should still be in a liquid state. If the chocolate hardens, then reheat again.

In a bowl, whisk the mascarpone and cream cheese together. Then combine the heavy cream, and vanilla extract and continue whisking until the mixture is well combined.

Lastly, add the melted chocolate and whisk until the mixture is homogenous.

Transfer the mixture to the biscuit base and smooth the top with a spatula.

Place in the refrigerator for at least 4 hours before serving. Alternatively, you can freeze for 1 hour.

Decorate with some roasted pecan.

Enjoy!