CHOCOLATE CHIP NO BAKE CHEESECAKE

Ingredients

Lightly spray a 9-inch springform pan with cooking spray.
Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.
Refrigerate for 30 minutes.
Ganache Layer
Place chocolate chips in a heat proof bowl.
Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
Pour over cooled crust and spread evenly with an offset spatula.
Refrigerate for 30 minutes.

Beat heavy whipping cream until stiff peaks form. Set aside.
Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy.
Beat in powdered sugar until no lumps remain.
Beat in sour cream and vanilla extract.
Fold in whipped cream and chocolate chips.
Pour the cheesecake filling into the springform pan. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.

Place chocolate chips in a heat proof bowl.
Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous.
Drizzle ganache over the top of the chilled cheesecake.
Keep refrigerated until ready to serve.

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