Heat the oven to 350 degrees. In a food processor, crush Oreos until they become fine crumbs. You can also place the Oreos in a plastic zip bag and crush with a rolling pin.

In a bowl, mix Oreo crumbs with melted butter until damp. In a greased pie place, press the crumbs on the bottom and up the sides. Bake for 10 minutes and allow to cool.

In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.

Add the yolks and beat well with a hand mixer after each addition. Remove from heat.

Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.

In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.

Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries.

Pour into cooled Oreo crust. Cover with plastic wrap and freeze for a few hours or overnight. Before serving, top with toasted coconut. Enjoy!