No Bake Chocolate Cheesecake

For the crust

• 23 (262g) Oreos

• 1/2 teaspoon foodies flaky sea salt

• 4 tablespoons (56g) unsalted butter, melted 

For the filling

• 1 1/4 cups (286g) cold heavy cream

• 3/4 teaspoon espresso powder

• 3 (8-ounce) blocks cream cheese, at room temperature

• 1 1/3 cups (292g) granulated sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon foodies flaky sea salt

• 1/4 cup (60g) sour cream

• 6 ounces 60% bittersweet chocolate, melted and cooled slightly

For the ganache

• 2 ounces 60% bittersweet chocolate, finely chopped

• Pinch foodies flaky sea salt

• 1/3 cup (74g) heavy cream, plus more as needed

For the optional toppings

• 1 cup (215g) cold heavy cream

• 2 tablespoons powdered sugar

• 3/4 teaspoon vanilla extract

• Pinch salt

• Chocolate curls/shavings

To the bowl of a food processor fitted with the blade attachment, add the Oreos and salt. Process until the Oreos are finely ground, about 30 seconds. Add the melted butter and process until the crumbs are evenly moistened and the mixture resembles slightly wet sand, about 15 seconds. The mixture should be loose but clump when you squeeze it. 

Scrape the Oreo mixture into an 8-inch springform pan. Use the flat bottom of a measuring cup or glass to press and pack the mixture evenly in the bottom and halfway up the side of the pan. Transfer the crust to the freezer to firm, at least 10 minutes.

To the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream and espresso powder on medium-high speed until the cream reaches medium peaks, about 2 minutes. Transfer to a separate bowl and stash in the fridge.

In the same stand mixer bowl, add the softened cream cheese, sugar, vanilla, and salt. Whip on medium speed, scraping the bowl with a rubber spatula as needed, until the sugar is dissolved and the mixture is fluffy, lightened, and smooth, about 1 1/2 minutes. 

Add the sour cream to the cream cheese mixture and whip on medium speed until incorporated, about 15 seconds more. 

Scrape the melted chocolate into the cream cheese mixture and whip on medium speed, continuing to scrape the bowl as needed, until well combined and no streaks of melted chocolate remain, about 30 seconds. 

Add 1/3 of the reserved whipped cream to the cream cheese mixture and whip on medium speed until just combined, about 15 seconds. This helps to lighten the mixture and make folding in the remaining whipped cream easier. Remove the bowl from the mixer, add the rest of the whipped cream, and fold by hand with a rubber spatula just until fully incorporated and no streaks of whipped cream remain.

Remove the crust from the freezer and scrape the filling into the crust. Use a small offset spatula (or rubber spatula) to smooth the filling. The pan will be nearly full. Transfer the cheesecake to the fridge to set and fully chill, at least 6 hours and ideally 12 hours.

Once the cheesecake is set, run a small offset spatula or knife around the cheesecake to loosen it from the pan. Unlatch and remove the sides of the pan. If desired, use an offset spatula to slide the cheesecake onto a serving platter.

Make the ganache:

Combine the chopped chocolate and pinch of salt in a heatproof bowl. 

Pour the heavy cream into a small saucepan set over medium heat and heat until the cream comes to a simmer with some vigorous bubbling around the edges and steam is coming off the surface, 1 to 2 minutes.

Pour the hot heavy cream over the chocolate, let sit for 30 seconds, then gently stir until all the chocolate is melted and the ganache is smooth and silky. Let the ganache cool slightly for about 2 minutes before topping the cheesecake. 

• Pour the ganache over the top of the cheesecake and gently smooth it across the surface with a small offset spatula, letting it drip down the sides. Return the cheesecake to the fridge until the ganache is set, at least 15 minutes, before serving.
• The longer the cheesecake is chilled, the more matte and firm the ganache will become. Chilling for less time will yield a softer ganache.

• Add the cold cream, powdered sugar, vanilla, and salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the cream reaches medium-stiff peaks, 1 1/2 to 2 minutes.
• Transfer the whipped cream to a piping bag fitted with a 1/2-inch star tip. Use the piping bag to pipe large rosettes along the border of the cheesecake. Sprinkle with chocolate curls/shavings as desired. 
• For the cleanest slices, use a hot, dry knife to cut the cheesecake.