Chocolate No Bake Cheesecake

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PREP TIME: 30

BAKE TIME: 60 MIN

REST TIME: 90 MIN

TOTAL TIME: 180 MIN

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The most perfect cheesecake there ever was!

Ingredients

The Crust

• 2 1/2 Cups Oreo Cookie Crumbs
• 8 Tbsp Unsalted Melted Butter
• 1 1/2 Tbsp Sugar

Cheesecake Filling

• 12oz Softened Cream Cheese
• 1 Cup Granulated Sugar
• 1/4 Cup Dutch Processed or Dark Cocoa Powder
• 2 1/2 Cups Heavy whipping Cream
• 1 Cup Semisweet Chocolate Chips
• 1/2 Cup Milk Chocolate Chips
• 1 Cup Heavy Whipping Cream (Separate)
• 1 Tsp Vanilla Extract
• Whipped Topping(for garnishing)

  Chocolate Ganache

• 1 Cup Semisweet Chocolate Chips
• 1/2 Cup Heavy Whipping Cream

Instructions

Make sure the cream cheese is room temp so everything comes together nicely.

1. Prepare a 9" Springform pan with parchment paper on the bottom and non stick spray.
2. Begin by making the first ganache with the 1 cup of semisweet chocolate chips, the milk chocolate chips and and the 1 cup of separate heavy whipping cream by using a microwafe safe bowl adding the chocolate chips and the heavy whipping cream and heating in 35 second intervals mixing inbetween until fully melted and smooth it should only take about 2-3 intervals. Set aside and allow it to cool completely.
3. Next, make the crust. In a bowl add sugar and cookie crumbs and mix until combined. Add melted butter and mix again until combined it will be a sandy consistency.
4. Spread evenly around the pan getting the sides and bottom smooth. Place in the refrigerator while you make the filling.
5. Once the ganache has cooled begin the cheesecake filling.
6. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese for 3-4 minutes until smooth.
7. Add sugar and cocoa powder and in slow speed until it is combined then bump speed up to med-high and beat for 2-3 minuted until well incorporated and smooth scraping the bottom and sides of the bowl as needed.
8. Add the 2 1/2 cups of heavy whipping cream and vanilla and mix on slow speed until it begins to incorporate gradually bumping up your speed as it thickens.
9. Once it has thickened a bit bump the speed up to high and continue to beat until you have thick peaks.
10. Fold the ganache in mixing with a spatula until the chocolate is fully incorporated.
11. Add the cheesecake filling to the crust and smooth out the top.
12. Cover with plastic wrap and refrigerate for 4-6 hours.
13. Once the cheesecake has set make the ganache by adding the chocolate and heavy whipping cream to a microwave safe bowl and heating in 35 second intervals mixing inbetween until it's fully melted and smooth.
14. Allow to cool completely but not harden.
15. Pour over the cheesecake and spread evenly around the top of the cheesecake.
16. Refrigerate the cheesecake for 1-2 hours so the ganache can set.
17. Add whipped topping to your liking and some chocolate shavings.
18. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery