No Bake Chocolate Oreo Cheesecake

For the base: 1½ cups (about 15) Oreos), crushed ½ stick/60g butter For the filling: 6oz/175g dark chocolate, chopped small 3 8oz/280g packages cream cheese ¾ cup/150g superfine sugar 1 tablespoons unsweetened cocoa powder (dissolved in 1 tablespoon hot water) 1 tablespoon skimmed milk powder (optional) ½ cup/142ml freshly whipped cream 10 broken Oreos For the topping: 10-15 Broken Oreos

To make the base, crush the Oreos to make rough crumbs (I put them in a zip lock bag & crushed them with a rolling pin) and then add the butter. Mix until it makes damp, clumping crumbs and then add them into 9 inch spring form pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, and then add the sugar cocoa powder and skimmed milk powder, beating again to combine until smooth. Beat in the melted chocolate, and mix to a smooth batter. Fold in the whipped cream followed by the broken Oreos. Take the spring form pan out of the freezer and pour in the cheesecake filling. Top the cake with the broken Oreos. Top the pan with plastic wrap and freeze for 4 hours (or refrigerate overnight) to set.