No-Bake Chocolate Cheesecake

• 7 ounces, weight Crushed Biscoff Cookies
• 4 Tablespoons Unsweetened Cocoa Powder
• 1/4 cups Butter, Melted
• 16 ounces, weight Cream Cheese, Softened
• 3-3/4 ounces, weight Powdered Sugar
• 1 teaspoon Vanilla Extract
• 5-1/4 ounces, weight Bittersweet Chocolate, Chopped
• 5-1/4 ounces, weight Semisweet Chocolate, Chopped
• 1/2 pints Whipping Cream
• 1/4 cups Unsweetened Cocoa Powder, For Dusting

1. In a medium mixing bowl, stir together cookie crumbs, cocoa powder and butter. Stir until all combined. Press firmly onto the bottom of a springform pan. Set aside.
2. In a large mixing bowl, beat cream cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla extract and mix again.
3. Melt chocolate over a double boiler. Let cool slightly. With your mixer on slow speed, add the chocolate into the cream cheese mixture, pouring slowly.
4. Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture.
5. Pour the filling over the crust. Refrigerate for at least 8 hours, preferably overnight.
6. When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Gently open the latch and release the cheesecake.
7. Before serving, dust with cocoa powder and garnish.

cookies, cocoa, ubc, weight cream cheese, sugar, vanilla, weight bittersweet chocolate, weight semisweet chocolate, whipping cream, ubc

Taken from tastykitchen.com/recipes/desserts/no-bake-chocolate-cheesecake/ (may not work)