Ingredients:

For the base:

1 1/2 cups crushed chocolate chip cookies
1/3 cup melted butter

For the filling:

225 g dark chocolate (minimum 70% cocoa), chopped
3/4 cup sugar
1 cup heavy cream
450 g cream cheese, at room temperature
1 teaspoon vanilla extract

Preparation:

In a bowl, mix the crushed cookies with the melted butter until the crumbs are well coated.

Press cookie mixture into the bottom of a springform cake pan (about 9 inches in diameter). Refrigerate while you prepare the filling.

Melt the chocolate in a bowl over hot water or in the microwave in short bursts. Let cool to room temperature.

In a saucepan, heat the heavy cream until it is about to boil.

Pour the hot cream over the melted chocolate. Let it sit for a few minutes and then mix until you get a smooth, glossy mixture.

In a large bowl, beat cream cheese and sugar until smooth.

Add the melted chocolate mixture and vanilla to the bowl and continue beating until smooth.

Pour the chocolate mixture over the cookie base in the mold.

Smooth the surface with a spatula.

Refrigerate the cheesecake for at least 6 hours or preferably overnight, until firm.

You can decorate the cheesecake with whipped cream, chocolate chips or fruits before serving.

Carefully unmold the cheesecake before cutting it.

Ready! Now you have an intense chocolate cheesecake without baking. Enjoy this indulgent dessert!