No Bake Chocolate Cheesecake

Crust

1. Grease a 9 inch springform pan with nonstick cooking spray. Line the sides of the pan with a 3 inch wide strip of parchment paper. Set aside.
2. In a food processor, add in the oreos with the filling still in them. Pulse until the oreos are worked into crumbs. If there are an large pieces, keep pulsing.
3. Add in the melted butter and pulse until the butter has coated all of the crumbs.
4. Pour the crust mixture into the prepared springform pan. Firmly and evenly press the crumbs into the bottom of the pan. You can use a flat bottom cup or your hands.
5. Place the crust in the fridge or freezer to firm up while preparing the cheesecake filling.

Cheesecake

1. In a microwave-safe bowl, add in the chopped chocolate and 1/4 cup heavy whipping cream. Microwave in 30 second increments and stir after each increment until the chocolate is completely smooth and creamy. Let cool to room temperature. *see notes
2. Once the chocolate mixture has cooled, add the remaining heavy whipping cream in a large. Beat with a hand mixer on medium speed until stiff peaks form. Set aside.
3. In a separate large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until creamed. Scrape down the sides of the bowl.
4. Add in the chocolate mixture and beat until well blended. Scrape down the sides and bottom of the bowl.
5. Add in the powdered sugar, cocoa powder, and vanilla extract. Beat until incorporated and scrape down the sides and bottom of the bowl.
6. Add in the sour cream and mix until incorporated. Scrape down the sides of the bowl and beat in any remaining unmixed bits.
7. Fold in half of the whipped cream until the whipped cream is completely worked in and there are no streaks.
8. Fold in the remaining whipped cream until thoroughly incorporated.
9. Pour the cheesecake batter on top of the Oreo crust and spread out evenly with an angled spatula. Give the pan a few taps on the counter to remove any air bubbles in the cheesecake.
10. Place in the fridge to chill overnight.

Ganache

1. In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave in 30 second increments and stir after each increment until smooth and creamy. Allow the ganache to cool to room temperature before pouring in on top of the chilled cheesecake.
2. Place the cheesecake back in the fridge to allow the ganache to firm up before serving.
3. Cut and serve.
4. Store in an airtight container in the refrigerator.