Boil heavy cream with sugar and butter. Place chocolate in large mixing bowl and pour the cream mixture over the chocolate. Stir until chocolate is melted. Cool mixture until thickened.

 

Melt white chocolate over a hot water bath; add the cream and mix until smooth. Reserve.

 

Chop cookies into large pieces and place in the bottom of the chocolate crust. Press the cookies into the crust slightly. Pour the chocolate mixture in the pie shell. Drizzle the white chocolate on top of the chocolate mixture. Swirl the white chocolate with a toothpick into decorative designs. Refrigerate pie until set; about 2 hours.

 

Whip the remaining whipping cream to soft peaks, add the powdered sugar. Continue whipping until the cream is stiff. Place cream in pastry bag fitted with a star tip.

 

Pipe rosettes on top of the pie.