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Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
In a food processor, grind the 10 Oreos until finely crushed. In a medium bowl, mix the crushed Oreos, flour, corn starch, cocoa powder, baking soda, baking powder, and salt then set aside.
In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy.
Add in the egg and the vanilla and mix again until combined. Scrape the bowl when needed.
Add in the dry mixture and mix until the dry mixture disappears. Then using a large cookie scoop, scoop out 8 equally sized cookie dough balls, flatten to about 1 inch in thickness, and bake in the preheated oven for 10 minutes
As soon as the cookies come out of the oven make an indentation in the center using a ⅓ cup measuring cup to give the cookies the shape of a pie crust. Allow them to cool down fully.
In a large bowl mix the chocolate pudding, milk, heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until thick, and fluffy.
Pour in the melted chocolate and whip again one more time. Top the cooled-down cookies with the chocolate cream filling.
In a clean chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks.
Top each frosted cookie with a dollop of whipped cream, and chocolate curls, and enjoy!