Very Chocolatey Cheesecake

                                         Very Chocolatey Cheesecake

Cream:

500 ml whipped cream                        1 can condensed milk         

250 g philadelphia cream cheese      250 grams mascarpone

2 T gelatine powder                            ½ c water

120 g pure chocolate,melted             120 g cocoa powder

2 T creme de cacao or rum

Crust:

1 pack oreo, crushed

2 T melted butter

Mix the graham crackers and the butter. Pressed the crushed cookie to the moulder. Cover with plastic foil and refrigerate.

Directions:

1. Soak the gelatine in water for 10 minutes. Dissolve over low heat fire until melted. Set aside.
2. Beat together until smooth: mascarpone and condensed milk, add the melted chocolate, cocoa powder  and gelatine.
3. Cut and fold the whipped cream to the mascarpone mixture.

Pour the mixture on top of the crust.

4. Refrigerate for at least 3 hours.
5. Serve and Enjoy!