In a food processor, add the whole Oreo Cookies and blend until they become crumbs. Add melted butter and blend. (You can also put the Oreos in a plastic bag and smash them with a rolling pin.)
Place crumb mixture in 9 or 10-inch pie pan and press onto the bottom and up the sides evenly. Refrigerate crust for at least an hour before adding filling.
For Pie
Whip cream until thick. Add sugar and vanilla. Divide in half and set aside.
Melt milk chocolate in double boiler over low heat. Spread 3 tablespoons milk chocolate on bottom of Oreo crust. Chill.
To remaining milk chocolate in double boiler, add semi-sweet chocolate, stir until melted. Add egg yolks and water to chocolate in double boiler. Mix together. If chocolate hardens, just keep mixing and it will smooth out. Set aside chocolate mixture to cool and thicken.
When cool, fold chocolate mixture into ½ of whipped cream. Next, layer the chocolate-egg yolk-whipped cream mixture into pie.
Top with remaining whipped cream (this will be ½ of your original whipping cream) and gently spread 1-2 inches from edge of pie.
Garnish with chocolate shavings and chocolate curls. (Use a standard vegetable peeler on a large, room temperature Hershey's Milk Chocolate bar-- no nuts. Gently peel strips off the bar, rotating as the chocolate warms in your hands). Refrigerate for several hours or overnight before serving.