• Prepare a 9” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.

Make the Crust

• Add Oreo cookies into a food processor and pulse until you get approx. 2 cups of crumbs. Add the melted butter and pulse until combined.
• Pour the crumbs into the bottom of the prepared pan and use the back of a spoon or measuring cup to pack the crumbs down to form the crust. Place in the freezer while you prepare the cheesecake filling.

Make the Filling

• In a large mixer bowl, beat the cream cheese, granulated sugar and cocoa powder together until well combined and smooth.
• Add the chocolate into a microwave-safe bowl and heat in 30-second increments, stirring in between, until fully melted and smooth. Set aside to cool.
• Add the melted chocolate to the cream cheese mixture and stir until well combined and smooth. Set aside.
• In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture in two parts until well combined..
• Add the filling to the crust and spread into an even layer. Refrigerate cheesecake until firm, 5-6 hours or overnight.
• Remove the cheesecake from the springform (I find the best way to do this with no-bake cheesecakes is to run hot water over the OUTSIDE of the springform pan. After about two paces, the cheesecake should melt just enough to release easily from the springform).

Toppings

• Top with whipped cream, chocolate shavings or extra crushed Oreos.