Chocolate Cookie Cheesecake

Ingredients for 1 servings:

• 28 chocolate cookies with vanilla cream filling, e.g., Oreo
• 35 g butter
• 400 ml cream
• 150 g powdered sugar
• 2 tbsp sugar
• 300 g cream cheese, any fat content is possible
• ½ tsp vanilla extract
• 2 packs of cream stiff or San-apart
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

no baking, springform pan with 24 – 26 cm diameter

Roughly break five chocolate cookies and chop the others into small pieces. Place 18 chocolate cookies in a freezer bag and finely crumble with a rolling pin. Add the cookie crumbs to the melted butter in a bowl and mix everything together. Lightly grease the edges of a 24-26 cm springform pan and line the bottom with baking paper. Spread the cookie crumb mixture over the bottom and press it down firmly with your hands. Then chill for about half an hour. In the meantime, put the cream cheese in a bowl and sift the powdered sugar over it. Add half a teaspoon of vanilla extract and mix everything thoroughly with the whisk of a mixer. Whip the cream until stiff peaks form, gradually adding the two packets of Sahnefest (Cream Stabilizer). Then combine the whipped cream with the cream cheese mixture. Add the five chopped chocolate cookies and stir them in. Spread the now-finished filling over the firm base and smooth it down. Finally, scatter the roughly broken chocolate biscuits on top and lightly press them in. Refrigerate the cake for at least two hours and then serve.