Chocolate-Raspberry Tart

(by Katie of:
30 Oreo cookies
2 T. sugar
6 T. (3/4 stick) unsalted butter, melted
12 oz. semisweet chocolate chips
1 1/4 c. heavy cream
1 1/2 c. fresh raspberries (6 oz.)

1) In a food processor, combine cookies.   Process until very fine crumbs form.  Add sugar and butter and pulse until mixture just comes together.  Press crumbs firmly into a 9-inch fluted tart pan.  
2) Add chocolate chips to mixing bowl.  In a small saucepan, bring cream to a bare simmer over medium-high heat,.  Immediately pour cream over chocolate and let stand 1 minute.  Stir gently until chocolate melts and mixture is completely smooth.  Pour chocolate into cooled tart shell and refrigerate until set, 2 hours.  To serve, remove tart from pan and scatter raspberries on top.