Ingredients:

  • 300g chocolate sandwich cookies, finely crushed
  • 70g unsalted butter, melted
  • 0.25 tsp sea salt
  • 500g Philadelphia cream cheese, full-fat and room temperature
  • 120g powdered sugar, sifted
  • 300g semi-sweet chocolate (60% cacao), chopped
  • 300ml heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder

Instructions:

  1. Combine the chocolate cookie crumbs, melted butter, and sea salt in a medium bowl until the texture resembles wet sand. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  2. Melt the chopped semi-sweet chocolate using a double boiler or in the microwave in 30-second increments. Stir until smooth and let cool for 5-10 minutes until pourable but no longer hot.
  3. In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
  4. In a separate large bowl, beat the room temperature cream cheese and sifted powdered sugar until smooth and aerated. Sift in the cocoa powder and add vanilla extract, mixing until fully combined.
  5. Slowly pour the slightly cooled melted chocolate into the cream cheese mixture while mixing on low speed until a glossy emulsion forms.
  6. Gently fold the whipped cream into the chocolate mixture in three batches using a spatula, being careful not to deflate the air bubbles.
  7. Pour the filling into the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours (or overnight) to set.