French Silk Tiramisu

Finely chop up the chocolate and set it aside.
Add the egg and sugar to a small saucepan. Set the mixture over medium heat, and constantly whisk the mixture until it reaches a temperature of 170℉ / 76℃.
Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the mixture is cohesive, then set it aside to cool for at least 15 minutes.

In the meantime, make the oreo crust. Add the oreos (with the filling) and the butter to a food processor. Pulse the mixture until smooth and sandy. [Alternatively, crush the oreos super finely in a large ziploc bag, then stir in the melted butter.]
Press the mixture into the bottom and a little bit up the sides of a 7" springform, then place the pan into the freezer to firm up while you finish making the french silk pie filling.

Add the heavy whipping cream to a medium sized mixing bowl. Beat the mixture with a hand or stand mixer until it reaches stiff peaks. Set aside in the fridge.
Once the chocolate mixture has cooled, add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 2-3 minutes, until it's light and fluffy.
With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.
Add in the whipped cream and very gently fold it into the chocolate mixture.
Pour the french silk pie filling over the oreo crust and smooth it into an even layer. Cover and set the french silk pie in the fridge while you make the tiramisu.

Add the coffee liquor (optional) and sugar to a small shallow bowl. Brew the espresso into the bowl, then mix to dissolve the sugar and set the bowl in the fridge to cool while you make the tiramisu filling.

Add the mascarpone, sugar, vanilla, salt, and heavy whipping cream to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form.

Remove the french silk pie and coffee soak from the fridge.
Dip the ladyfingers into the coffee mixture on both sides, and place them on top of the french silk pie. You will need to cut two of the ladyfingers in half to fit.
Dollop ~60% of the tiramisu filling over the ladyfingers and spread it into an even layer.
Dip the remaining ladyfingesr into the coffee mixture on both sides and layer them on top of the tiramisu filling.
Transfer the remaining tiramisu filling to a piping bag fitted with your tip of choice, and pipe a design on top of the ladyfingers. Loosely cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.
Dust with cocoa powder, then slice, serve, and enjoy!