Mocha Cheesecake (No-Bake)

Ingredients

• 22 cookies Oreos
• 5 tablespoons butter (melted)
• 1 1/2 cups heavy whipping cream (cold)
• 24 ounces cream cheese (softened)
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• 2 teaspoons instant espresso powder
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon light corn syrup

Instructions

1. 1

   --- Crust: ---

2. 2

   Grease a 9-inch spring form pan with shortening or butter and set it aside.

3. 3

   Use a food processor to crush the Oreos into fine crumbs. Slowly pour in the melted butter while the processor runs at low speed until the crumbs start to clump together.

4. 4

   Pour the crumbs into the greased spring form pan, and firmly press them into the bottom and up the sides. Freeze the crust for at least 20 minutes or until it has hardened.

5. 5

   --- Mocha Cheesecake Filling: ---

6. 6

   While the crust is freezing, pour the heavy whipping cream into a medium or large mixing bowl, and use an electric mixer to whip the cream until it is stiff. Set aside.

7. 7

   Add the cream cheese, cocoa powder, and instant espresso to a large bowl, and beat with an electric mixer until combined and smooth.

8. 8

   Mix in the powdered sugar and vanilla extract until combined, then fold in the whipped cream thoroughly.

9. 9

   Spoon the cheesecake filling over the hardened crust, and smooth it out evenly. Cover the cheesecake with plastic wrap, and chill in the fridge for at least 6 hours, but overnight is best.

10. 10

    --- Mocha Ganache: ---

11. 11

    When you are ready to serve, run a thin knife around the edge of the cheesecake and carefully release the ring of the pan. Transfer the cheesecake to a large plate or cake stand.

12. 12

    Stir the heavy whipping cream and espresso powder in a small, microwave-safe bowl, then heat for 1 minute in the microwave or until it starts to steam.

13. 13

    Add the chocolate chips, and let them rest for 2 minutes. Stir until all of the chocolate has melted and the ganache is smooth.

14. 14

    Spoon the ganache over the cheesecake and spread it out over the top. Let the cheesecake rest for about 10 minutes before slicing and serving chilled.