Supplies:

Springform Pan
One box of Oreos
Heavy cream
Chocolate sauce (options)
Anything else you would like to add to layers (ex. chocolate chips, sprinkles, caramel, etc.)
Printer, candy melts and toothpick (for Picasso decoration)

Step 1: Create an Oreo Crust

Create an Oreo crust by crushing 18 Oreos and mixing with 3 Tablespoons melted butter
Use your hands to push into the sides of a greased springform pan (you can do this to the bottom as well if desired)

Step 2: Prepare Layer Ingredients

Make whipped cream by beating heavy cream until stiff peaks form (for every 1 cup of cream add 2 Tablespoons of sugar)
Dip Oreos in heavy cream so that they start to become soft
Get ready any other ingredients you plan to include in the layers (ex. chocolate sauce, sprinkles, etc.)

Alternate layers of Oreos, whipped cream, and crushed Oreos/chocolate sauce until it reaches the top of the springform pan.
Stick in the freezer to set while you make the decorations for the top.
For this cake I chose a Picasso painting and flipped it horizontally before printing it out (the size should be one inch smaller than the cake to leave room for piping along the edges)
Tape the image to a clipboard on all sides
Melt merckens candy melts and use a toothpick to outline the painting. Then fill in with other colors.
Finally, cover the whole thing in blue chocolate to create the background. Make sure this is not too thin or it will crack.
Let set at room temperature, before moving it to the fridge and finally to the freezer (if you do straight to the freezer it will curl or crack).
Release the paper from the clipboard and peel the paper off the chocolate.
Please the chocolate piece on top of your cake and pipe an icing border.
For a complete photo tutorial of this technique click here
Store in the fridge.