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*No Bake Double Chocolate Chessecake

From zen2

Ingredients

  • 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

Instructions

  1. Place the Oreo cookies into a food processor and run the machine until there is only crumbs.
  2. Melt the butter in the microwave for about 30 seconds or in a saucepan.
  3. Pour the cookie crumbs and melted butter into a medium sized mixing bowl and mix together with a wooden spoon until well combined.
  4. 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.
  5. Place the cheesecake base into the fridge to set.
  6. Cut the chocolate into small pieces with a serrated knife and place into a heat proof bowl.
  7. Melt the chocolate over a saucepan of simmering water, stirring occasionally until completely smooth and leave to cool.
  8. Pour the heavy cream into a medium sized mixing bowl and beat with a whisk until softly whipped, set to the side.
  9. In a large mixing bowl combine the cream cheese and sugar and beat with a whisk until well combined.
  10. Pour the softly whipped cream and cooled melted chocolate into the bowl with the cream cheese and sugar.
  11. Mix the ingredients together with a whisk for a few minutes until well incorporated.
  12. Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top.
  13. Bang the cake tin on the counter a few times to remove any air bubbles and place into the fridge to firm.
  14. To make the topping for the chocolate cheesecake cut the second lot of chocolate into small pieces and place in a heat proof bowl.
  15. Pour the cream into a small saucepan and heat over medium heat until it just starts to boil.
  16. Remove the cream from the heat and pour over the chocolate and leave to stand for about 5 minutes.
  17. Mix the chocolate and cream together until completely smooth and pour over the cheesecake.
  18. Refrigerate or freeze the cheesecake for at least 4-6 hours or overnight before slicing and serving.
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