Line the bottom of the springform pan with parchment paper.

Place the cookie sandwiches in a resealable bag and crush them with a rolling pin. You can also crush them in a food processor.

Transfer the crumbs to a mixing bowl. Add melted butter and stir until the cookie crumbs are moistened.

Transfer the crumbs to the prepared pan and press into the bottom and about an inch up the sides.

Place the pan in the freezer for 15 minutes to allow the crust to firm up.

Heat the coconut cream in a small saucepan over low-medium heat until it starts to bubble around the edges. Remove from the heat and pour over the chopped dark chocolate. Let it sit for a minute or until the chocolate melts.

Stir until smooth and cool to room temperature.

Pour the chocolate filling into the cookie crust and spread evenly.

Refrigerate for 30 minutes or until the ganache has set.

Decorate with blueberries, cherries, and chocolate shavings.