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Combine the Oreo baking crumbs and melted butter until moistened and crumbly. Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.

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In a microwave-safe bowl, combine the chocolate and 1/4 cup of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

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5. Mix the cream cheese and cocoa/sugar mixture on low until combined, and then on high until creamy and smooth. 6. Switch to the whisk attachment and whip the cream cheese while slowly pouring the heavy cream. 7. Add vanilla and mix to combine. 8. Whip the no bake chocolate cheesecake filling until thick and fluffy.

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Instructions. Line an 8 or 9" bread loaf pan with parchment paper, with enough excess to overhang the edges to form handles to lift out the cheesecake. Give the parchment paper and pan a light spray with cooking spray, too. In a food processor or plastic bag, crush the Oreos (keep the cream filling in the cookies).

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Make the Cheesecake Filling: Pulse the cream cheese and sugar in the food processor, followed by the melted chocolate and cocoa powder, and then whipping cream and vanilla extract. Keep processing until fully combined. Fold and scrape down the sides of the bowl with a silicone spatula as you go to ensure even mixing.

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Filling. Next, place the Oreo cookies in a blender and pulse until they are small crumbs. Then transfer them to a small bowl and add the melted butter. Stir to combine and set the mixture aside. Place the softened cream cheese, cocoa powder, yogurt, sugar, and vanilla extract in a large bowl and mix until smooth.

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Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside. In a mixing bowl, beat softened cream cheese with sugar, vanilla extract, and cocoa powder until fully combined (scrape down the sides of the bowl as needed).

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Instructions. For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate.

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Add your cream cheese and hot chocolate to a large bowl, and whisk until smooth. Add in your double cream and whisk again until lovely and thick - because of the hot chocolate, this happens quite quickly and easily! Spread the mixture over the biscuit base, and set in the fridge for 5-6 hours, but preferably overnight!

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Add the powdered gelatin and cold water to a small mixing bowl. Use a fork to mix until well combined. Set aside to set. Microwave for 30seconds right before you add to the cheesecake mixture. Add the cream cheese, cream and vanilla extract to the bowl of a food processor and blitz on high speed until smooth.

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Add the cold cream, powdered sugar, vanilla, and salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the cream reaches medium-stiff peaks, 1 1/2 to 2 minutes. Transfer the whipped cream to a piping bag fitted with a 1/2-inch star tip.

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For the No-Bake Chocolate Cheesecake Filling. 24 ounces (680.39 g) cream cheese, full-fat (the kind in a brick) 1 cup (120 g) powdered sugar. 1/2 cup (43 g) unsweetened cocoa powder. 2 cups (476 g) heavy whipping cream. 4 ounces (113.4 g) semi-sweet chocolate, melted & cooled slightly.

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Beat together the cream cheese (250g) and caster sugar (120g). In a different bowl whisk the double cream (150ml) until it forms soft peaks. Add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and fold together until everything is fully combined.

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Cheesecake Filling. In a mixing bowl, beat the cream cheese until smooth, Add the hot chocolate mix, powdered sugar, and vanilla. Mix well, scraping down the sides of the bowl as needed. With a rubber spatula, fold in 2 cups of the Cool Whip until thoroughly combined.

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Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. Decorate. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as chocolate shavings.

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Heat the cream in a saucepan set over a stovetop and bring to a low simmer. Make sure it doesn't boil otherwise the cream will split. Pour the cream over the chocolate (Image 17) and cover the bowl with a plate for 5 minutes. The heat from the cream and steam will soften the chocolate.