Place the cookies in a large bowl, and roughly crush with your hands. Set aside. Place the chocolate in a saucepan.

Add the egg yolks, sugar, heavy cream, vanilla extract and melted butter. Whisk the saucepan mixture over medium heat, incorporating to obtain a shiny chocolate sauce. Bring to a gentle simmer and set aside. Add the chocolate sauce (ganache) to the crushed cookies and stir.Line a spring foam cake pan with butter paper a large ring and transfer the mixture to it.

Add heavy cream in small saucepan and heat on low heat until the cream is warmed. *Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream mixture over the chocolate chips. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.