Ingredients:

  • 3 cups (300g) finely crushed Chocolate Sandwich Cookies (filling included)
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 24 ounces (680g) Full-Fat Cream Cheese, softened
  • 1 cup (200g) Granulated Sugar
  • 1 ½ cups (360ml) Cold Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1 ½ cups (150g) Additional Chocolate Sandwich Cookies, coarsely crushed (for topping)
  • 6-8 Plain Wafer Cookies (e.g., Nilla Wafers) for tombstones
  • Black Food Colouring Gel or Black Icing (for decoration)

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper. Pulse the first amount of chocolate sandwich cookies in a food processor until fine crumbs form.
  2. Mix the cookie crumbs with the melted butter until evenly moistened to a wet sand consistency. Press this mixture firmly and evenly into the bottom of the prepared pan. Chill while preparing the filling (minimum 15 minutes).
  3. Using an electric mixer, beat the room-temperature cream cheese until completely smooth and lump-free. Gradually beat in the sugar and salt until combined and fluffy. Stir in the vanilla extract.
  4. In a separate, very cold bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula until just combined, ensuring you do not deflate the air.
  6. Pour the filling over the chilled crust. Smooth the top gently. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until completely firm.
  7. Once set, carefully release the cheesecake from the springform. Crush the remaining cookies coarsely for the top layer of 'dirt' and sprinkle generously over the entire surface.
  8. Prepare the tombstones by lightly colouring plain wafer cookies black with gel food colouring or icing. Carefully insert the wafer 'tombstones' upright into the chocolate dirt topping at varying angles.