BEST No Bake Chocolate Cheesecake

Prepare the Pan: Lightly butter a 9″ springform pan. Optionally, line the bottom with parchment paper.

Make the Crust: Crush the Oreos with the melted butter in a food processor until fine. Press this mixture firmly into the pan to form the crust. Chill in the fridge while preparing the filling.

Make the Cheesecake Filling:

• Combine the dark chocolate and ¾ cup heavy cream in a heatproof bowl. If using, add the instant coffee. Place this bowl over a saucepan with 1″ of simmering water (double boiler method) and stir until the chocolate melts. Set aside to cool for 5 minutes.
• In another bowl, beat the cream cheese, sugar, and salt on medium speed until creamy, about 2-3 minutes. Scrape the sides of the bowl midway.
• Add the chocolate ganache to the cream cheese mixture and beat on medium-low until just combined. Scrape the bowl again.
• Whip the remaining ¾ cup heavy cream until stiff peaks form. Fold this whipped cream gently into the cheesecake filling with a rubber spatula until smooth and fluffy.
• Spread the filling evenly over the crust in the pan.

Chill: Refrigerate overnight or at least 6 hours until set.

Optional Toppings:

• Ganache: Melt the heavy cream and chocolate together over a double boiler. Let it cool slightly before pouring over the cold cheesecake.
• Chocolate Whipped Cream: Whip the heavy cream, sugar, and cocoa powder until stiff peaks form. Decorate the cheesecake as desired.

Serve: Once set, carefully remove the cheesecake from the pan, transfer to a serving plate, and add any optional toppings. Enjoy your delicious creation!