Decadent Chocolate Cookie Cheesecake

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Ingredients:

  • 320g cookies
  • 150 ml milk
  • 90g sugar
  • 60g butter
  • 30g cocoa powder
  • For the Cream:
  • 350g cream cheese
  • 250 ml cream (33% fat)
  • 70g powdered sugar
  • For the Chocolate Ganache:
  • 120g dark chocolate
  • 120 ml cream (33% fat)
  • 5g gelatin + 30 ml water

Directions:

  1. Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
  2. In a saucepan, heat the milk, sugar, butter, and cocoa powder over medium heat, stirring constantly until the mixture is smooth and the sugar has dissolved.
  3. Remove the mixture from heat and stir in the crushed cookies until well combined.
  4. Press the cookie mixture into the bottom of a 9-inch springform pan, forming an even layer. Place in the refrigerator to chill while preparing the cream filling.
  5. For the cream filling, in a mixing bowl, beat the cream cheese until smooth and creamy.
  6. In a separate bowl, whip the cream and powdered sugar until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese until well combined.
  8. Spread the cream mixture evenly over the chilled cookie crust in the springform pan. Return to the refrigerator to set while preparing the chocolate ganache.
  9. For the chocolate ganache, place the dark chocolate in a heatproof bowl.
  10. In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and pour over the dark chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
  11. In a separate small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. Microwave for 10-15 seconds until the gelatin is dissolved, then stir it into the chocolate ganache.
  12. Pour the chocolate ganache over the chilled cream layer in the springform pan, spreading it evenly.
  13. Return the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight, until set.
  14. Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform sides and transfer the cheesecake to a serving plate.

Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 380 kcal per serving | Servings: 10 servings