Ingredients

• 13 creme-filled chocolate sandwich cookies , crushed
• 2 tablespoons butte
• 10 ounces dark chocolate
• 0.25 cups unsweetened cocoa powder
• 0.25 cups water
• 2 , 8 ounce
• 1 cup white sugar
• 2 cups heavy cream

Instructions

1. 1 Line bottom of an 8- or 9-inch springform pan with parchment paper. Stir cookie crumbs and melted butter together in a small microwave-safe bowl. Press crumb mixture into bottom of the prepared pan. Chill crust while preparing filling. Wipe out bowl.
2. 2 Microwave chocolate in same bowl on High, stirring every 15 seconds, until melted, 1 1/2 to 2 minutes. Let cool 15 minutes.
3. 3 Meanwhile, whisk cocoa powder and hot water together in a bowl until smooth. Add cream cheese and sugar. Beat with an electric mixer at medium speed until well combined. Fold in cooled melted chocolate.
4. 4 In a large bowl, beat cream with an electric mixer at medium speed until soft peaks form. Fold in chocolate-cream cheese mixture until well combined; spoon into chilled crust, spreading evenly.
5. 5 Chill, covered, at least 4 hours or up to 1 week before serving. Garnish with additional cookies.

Nutrition per serving