Make Crust:

1. Preheat Oven to 450* F.
2. In a food processor, blend HighKey Snickerdoodle Mini Cookies and coco powder until mixture comes together and is no longer crumbly.
3. Press mixture into springform pan and bake in preheated oven for 8 minutes. Let cool.
4. Turn down oven to 350*.
5. While crust is cooling, melt chocolate in microwave in 30 second intervals, stirring between each, until chocolate is melted.
6. Brush crust with melted chocolate and let set. You can place crust in the refrigerator to speed up the process.

Make Custard Filling:

1. Add first 6 ingredients to bowl and mix until combined. Slowly whisk in Half and Half. Set aside.

Assemble and Bake:

1. Once chocolate and crust is set, place on a baking sheet and put in the oven. To avoid spillage, pour custard filing into crust in oven.
2. Bake 55 to 60 minutes or until a 1-inch area around outside edge is puffed and set (center will still be jiggly and appear undone). Cool on wire rack (pie will set upon cooling). Cover and chill within 2 hours (up to 24 hours). Cover with foil if top of custard seems to be browning too fast.