Blend the cookies in a food processor until cookie crumbs are formed (or crush them yourself). Add the melted butter and mix until combined.
Add the cookie mixture to a 12 section Mini Cheesecake Pan or 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base, and set aside.
For the ganache:
In a small saucepan, heat the cream just until hot (or you can use a microwave in a microwave safe bowl).
Place the chocolate into a medium mixing bowl.
When the cream is just hot (but not boiling), pour it over the chocolate and whisk until smooth.
Pour the chocolate cream into evenly over the cookie base.
Cover with the pan plastic wrap and refrigerate for at least 1 hour or until set.
Top with whipped cream before serving.
Don't have a loose base pan? Spoon the base into dessert glasses and pour over the ganache - Easy!
To crush your own cookies for the base, just place them in a sealed zip lock bag and crush with a rolling pin or mallet.
I recommend Dark Chocolate that's around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
When heating the cream, be careful not to allow it to boil. This can cause your dessert to separate.
I topped my desserts with my homemade whipped cream as it's stabilized and holds it's shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
I got my chocolate stars at a specialty candy store, but I found similar chocolates here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases).