Ingredients

• 24 chocolate wafer cookies
• 1/4 cup unsalted butter, melted
• 1/3 cup orange marmalade
• 10 ounces semisweet chocolate, broken into pieces or 10 ounces chocolate chips
• 3 (8 ounce) containers mascarpone cheese or 3 (8 ounce) containers cream cheese, at room temperature
• 1/3 cup confectioners' sugar
• 3 tablespoons orange juice or 3 tablespoons triple sec
• 1/4 teaspoon salt

Instructions

1. For the crust, heat oven to 350 degrees F. You’ll need a 9 inch pie plate.

2. Pulse cookies in food processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over the cooled cookie crust.

3. For the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.

4. Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). Fold in melted chocolate until no white streaks remain.

5. If desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm. To garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.