Need the easiest, most delicious, super-chocolately showstopper of a cheesecake? Look no further. Not super sweet, not too rich, and pairs very well with a dense covering of chopped pistachios for a bright crunch, this cheesecake has it ALL.

No Bake Chocolate Cheesecake

For the crust:

• ~36 Oreo cookies (14oz)
• 1 T. cocoa powder
• 1/2 c. butter, melted

For the cheesecake:

• 24oz. cream cheese
• 1.5 c. sugar
• 2 T. cocoa powder
• 2 tsp. vanilla
• 12 oz. semi sweet chocolate, melted & cooled
• 1 c. whipping cream

1. Line a 9″ springform pan with parchment paper.
2. In a food processor, blitz the Oreos into crumbs, then add cocoa powder and melted butter until well combined into fine granules.
3. Press crumb mixture into prepared pan. Freeze until ready to use.
4. In a large bowl beat cream cheese until fluffy, about 1 minute.
5. Mix in sugar an d cocoa until smooth.
6. Mix in vanilla and melted chocolate.
7. Mix in whipping cream and whip until soft peaks form, aabout 1-2 minutes.
8. Spoon mixture into prepared crust pan.
9. This cheesecake is not dense, so I like to store it in the freezer overnight. The day of eating, remove from freezer and allow to sit on the counter for about an hour then place in refrigerator until ready to eat.