View source for *No Bake Double Chocolate Chessecake

===Ingredients===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*25 Oreo Cookies
*½ Stick | ¼ Cup | 55g Butter
**9oz | 250g Dark Chocolate
*1⅔ Cup | 400ml Heavy Cream
*250g Cream Cheese
*½ Cup Powdered Sugar | Icing Sugar
*1 Cup | 250ml Cream
*9oz | 250g Dark Chocolate
</div>
===Instructions===
#Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
#Melt the butter in the microwave for about 30 seconds or in a saucepan.
#Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
#Pour the mixture into an 8inch or 20cm lined cake tin and press down with the back of a spoon until firmly packed and even.
#Place the cheesecake base into the fridge to set.
#Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.
#Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
#Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
#In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
#Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
#Mix the ingredients together with a whisk for a few minutes until well incorporated.
#Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
#Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
#To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
#Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
#Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
#Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
#Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.