Crust:

24 chocolate sandwich cookies
1/2 stick (1/4 c.) unsalted butter, melted
3/4 c. heavy cream
8 oz. semi-sweet chocolate, chopped

Filling:

3 c. heavy cream, chilled and divided
1 envelope unflavored gelatin
1/4 c. water
1 tsp. vanilla
4 chocolate sandwich cookies, chopped

Sauce:

2 (12 oz.) pkg. frozen unsweetened raspberries, thawed
1/2 c. sugar
2 tbsp. raspberry liqueur (orange liqueur can be substituted)

Crust: Butter a 10-inch spring-form pan. Finely grind cookies in food processor. Add melted butter and blend. Press mixture onto bottom (not sides) of pan. Bring cream to simmer in heavy saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Pour over crust and chill. Filling: Combine white chocolate and 1 cup cream in top of double boiler. Stir over simmering water until melted and smooth. Cool to barely lukewarm. Sprinkle gelatin over water in small saucepan. Let stand 10 minutes to soften. Stir over low heat until gelatin dissolves and pour into a large bowl. Add remaining 2 cups cream and vanilla; stir to combine. Beat cream and gelatin mixture to soft peaks. Fold in white chocolate mixture. Pour filling onto chilled crust and refrigerate until filling is set, at least 6 hours or overnight. Run small sharp knife around pan sides to loosen torte. Release pan sides. Sprinkle top with chopped cookies. Sauce: Combine all ingredients in processor and pure until smooth. Strain mixture through fine strainer into a bowl. Cover and chill. Pre-slice torte when fully chilled with a sharp knife or with dental floss (not green) stretched tight. Serve torte at room temperature with chilled raspberry sauce spooned around slices.