For the cookie crust:

Remove the cream from the oreo cookies and crush them into crumbs. Add melted butter.

Pour this mixture into a greased 9 inch springform pan and press evenly with the back of a spoon at the bottom and up the sides. Cool for 10 mins.

Bake in a preheated oven at 160 degrees for 10 mins. Cool. Keep aside.

For the flourless chocolate cake:

Melt chocolate and butter over a double boiler. Add coffee, vanilla essence and salt. Cool.

Beat egg yolks with half of the sugar until light and fluffy. Add to the chocolate mixture.

Beat egg whites with the rest of the sugar until soft peaks.

Fold the egg whites mixture in the chocolate mixture. Do not overmix.

Add this batter to the prepared pan. Bake for about 20 mins at 180 degrees, just until it is set from the top but is still jiggly.

The cake will fall in the center after it cools.

Chill the cake for atleast 3 hours.

For the Chocolate - Nutell Pudding

Mix sugar, cocoa powder, corn flour. Add egg yolks and beat lightly.

One a medium low heat, slowly add milk to the above mixture, whisking continuously to avoid lumps getting formed.

Bring the mixture to a boil and cook for about 30 secs after that. The mixture will thicken considerably.

Turn off the heat and add the chocolate and nutella to this hot mixture. Whisk until the mixture is smooth.

Cool this pudding for atleast 1 hour.

Add to the prepared cake and level with a palette knife. Cool.

For the poached pears:

Mix the juice and spices and bring the mixture to a boil in a deep dish.

Add pears and simmer at medium-low heat for approximately 40-45 mins till the pears are tender. Keep turning the pears around to get an even colour.

Take the pears aside and reduce the sauce further till it coats at the back of your spoon. Cool the pears and the sauce.

Decorate the chocolate pie with the pears and drizzle the orange-spiced sauce over the top.

Serve. :D