1Line an 8” round springform (or regular) pan with a piece of parchment in the bottom.
2In a medium saucepan, heat the cream and butter over medium heat; once the butter has melted, stir in the chocolate and set aside for a few minutes. Stir until smooth.
3Stir in the broken cookies and spread in the prepared pan. Refrigerate until firm.
4If you like, dust with cocoa or icing sugar before cutting into thin wedges.