The ingredients in this recipe can easily be adjusted to make it more chocolaty (with the additon of more cocoa or melted chocolate). Or softer with the addition of more whipping cream or coffee or liquors could be added. It is very very flexible - no fail - no bake - no joke. A really lovely cheesecake.
Oreo cookie crumbs (12 box)
1/3 c. melted butter
In a springform pan pour Oreo cookie crumbs and pour melted butter over. Mix with fork and flatten down evenly with hand or spoon (when using your hand please remember you are cooking for others ie. under fingernail remenants not required) Bake for 10-15min at 375 degrees (sure hope you pre-heated!)
125 ml whipping cream (35%)
1 large package cream cheese (light if you want to fool yourself into thiniing this will be low fat.) Lit this sit out at room temperature to make it easier (or don't - whatever.)
3/4 to 1 c. white sugar (to taste - less if you think you are sweet enough)
1/4 c. cocoa
In a large bowl whip the whipping cream - set aside. In another large bowl (I know you have 2!) whip the cream cheese. In a 2 cup measuring cup mix together with a fork the sugar and cocoa (just to get the lumps out of the cocoa) and add sugar to cream cheese mix. Taste filling to be sure it is chocolaty/sweet enough (adjust as needed). *When the crust is cooled spread filling evenly around (or don't - whatever), cover, and put in freezer for a minimum of 1 hour - I suggest overnight. Serve immediately and put back in freezer if getting to soft.