No Bake Chocolate Ganache cheesecake



Oreo crust:
1 and 1/3 cup Oreo baking crumbs

1/3 cup unsalted butter , melted

Chocolate Cheesecake Filling:

1 cup whipping cream

1 cup powdered sugar

10 oz cream cheese , very soft

1/4 cup sour cream

8 oz semi-sweet chocolate , melted and cooled

1 tsp vanilla extract

White Chocolate Ganache:

1/2 cup Heavy Cream

1 cup White Chocolate Chips


Line an 8 inch round pan with aluminium foil.

In a medium bowl stir together the Oreo crumbs and melted butter.

Press into the bottom of the prepared pan and place in the freezer while you make the filling.

Chocolate Cheesecake Filling:

In a large bowl beat the whipping cream and 1/4 cup of the powdered sugar until stiff peaks form.

In a separate bowl beat together the cream cheese and remaining powdered sugar (3/4 cup) until soft. Then beat in the sour cream, melted chocolate and vanilla extract.

Mix the whipping cream into the cream cheese mixture until evenly combined.

Spread the filling over top of the Oreo cookie crust and place the cheesecake in the fridge for at least 4 hours to harden.

White Chocolate Ganache:

Add white chocolate chips to a heat resistant bowl and set aside.

In a small pot, heat cream over low heat, stirring occasionally. Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot.

Remove the cream from the heat and pour over the chocolate chips. Let stand for 2-3 minutes and then stir until completely smooth.

Let the white chocolate ganache cool to room temperature and swirl over top of cheesecake.