The BEST No Bake Chocolate Cheesecake Bars
INGREDIENTS
* 24 Oreos
* 1/4 cup unsalted butter
* 2 8 oz bricks Cream cheese softened
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 1/4 tsp vanilla extract
* 1/4 cup Dutched cocoa powder
* 12 oz semisweet chocolate 
* 3/4 cup cold heavy whipping cream
INSTRUCTIONS
1. Place 24 wholeOreosin a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.
2. Line a9x9 inch baking dishwith parchment paper and press the Oreo crust into the bottom of the pan. You can use your hands or the bottom of a measuring cup in this step.
3. At this point, you can either refrigerate the crust for at least 4 hours or bake it at 350 degrees Fahrenheit for about 5 minutes. This is just to set the crust in place. 
4. In the meantime place 2 (8ounce) bricks of softened cream cheese into a large mixing bowl along with 1 cup of granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract. Using an electric hand mixer, beat everything together until well combined.
5. Now melt 12 oz ofsemisweet chocolate chipsin a microwave-safe bowl and add it to the cheesecake batter making sure to scrape all the melted chocolate out of the. Bowl. Then add 1/4 cup ofDutch-processed cocoa powder. Give it another mix and set it aside. Be sure to use Dutched cocoa since it gives these cheesecake bars a rich chocolate flavor.
6. In a separate bowl whisk 3/4 cup cold heavy cream using an electric hand mixer until stiff peaks form.
7. Then add it to the cream cheese mixture. Mix just until well incorporated. Scrape down the sides and bottom of the bowl as needed.
8. Pour the cheesecake batter right over the Oreo crust and smooth it out with a spatula. Place in the refrigerator for at least 4 hours before serving.
Recipe Video:
