Preheat oven to 350 °F (175 °C). Lightly grease a 9‑inch pie dish.

In a bowl, combine cookie crumbs and melted butter. Press evenly into the bottom and up the sides of the pie dish. Place in the freezer while preparing filling.

Melt butter and chopped chocolate together in a heat‑proof bowl set over simmering water (or gently in a microwave), stirring until smooth. Remove from heat and whisk in sugar.

Whisk in eggs, one at a time, then stir in vanilla and salt.

Fold in flour until just combined. At this point, gently stir in chocolate chips or nuts if using.

Pour the batter into the chilled cookie‑crumb crust, smoothing the top.

Bake for 25–30 minutes, or until edges are set but the center remains slightly jiggly—it will firm up while cooling.

Remove from oven and cool on a wire rack for at least 1 hour before slicing. For best texture, chill in the fridge for another hour.

Serve plain or with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.