No-Bake Chocolate Cheesecake

Crush 160 g of dry chocolate cookies (I used homemade ones) into crumbs with a rolling pin in a resealable bag. Mix the crumbs with 50 g of melted butter until fully combined.

Line the bottom of a springform pan with parchment paper and generously grease the sides with butter. This makes it easy to remove the cheesecake without damaging it.

Pour the crumb mixture into the pan and press it down firmly with a flat-bottomed glass to make an even crust. Refrigerate while you prepare the filling.

In a bowl, mix 700 g of cream cheese with 350 g of heavy cream.

Melt 350 g of white chocolate (in a water bath or in short bursts in the microwave) and add it to the mixture with ½ tsp of vanilla extract. Mix thoroughly. Pour two-thirds of this mixture over the crust.

Melt 60 g of dark chocolate (in a water bath or in short bursts in the microwave), add it to the remaining filling and mix well. Pour this chocolate layer over the white layer.

Refrigerate the cheesecake until completely set, ideally overnight or for at least 5 hours.