Pulse the chocolate sandwich cookies in a food processor until they become fine crumbs.

Melt the vegan butter in a small saucepan over low heat on the stovetop.

Pour the melted butter into the cookie crumbs and pulse until the mixture looks like wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a lightly greased 9-inch tart pan. Refrigerate while you make the filling.

Use store-bought or homemade vegan caramel sauce.

In a bowl, stir the caramel with one drop of red food coloring gel until the color is completely uniform.

Pour the red caramel over the chilled crust and level it with an offset spatula or the back of a spoon.

Return the tart to the fridge to set while you prepare the ganache.

Melt the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (a double boiler). Once smooth, whisk in the coconut cream until glossy.

Pour the ganache over the caramel layer and spread it evenly with a spoon or offset spatula. You will add the spider web while it is still soft.

Melt the white chocolate in the same double boiler method, then transfer it to a piping bag and snip off a small tip.

Pipe concentric lines of white chocolate across the tart, then pipe curved lines between them to create a spider web pattern. See the photos or video for guidance.

Refrigerate the tart for about 2 to 3 hours until fully set.

While it chills, make the mini Oreo spider decorations.

Split each mini sandwich cookie in half. Melt a little dark and white chocolate separately in the double boiler, then spoon into piping bags and snip the tips.

Place a cookie half cut-side up on parchment paper. Pipe small lines on each side for spider legs. Add a bit of dark chocolate to the cookie and press the other half on top to form a sandwich.

Pipe two tiny white chocolate dots with dark chocolate centers on top for eyes. Freeze or chill until the chocolate hardens and the spiders can be lifted off the paper.

Arrange the chilled spider decorations on top of the finished tart.

Use a sharp knife to slice the tart into wedges and serve.