Chocolate cheesecake without baking

Any shortbread chocolate cookies, oatmeal, savoyardi are suitable for the base. An interesting combination of salty cracker and chocolate.
Send cookies to the bowl of a blender or food processor. Grind into fine crumbs. Cookies can be poured into a bag and crushed with a conventional rolling pin.
Add softened butter. You can melt it in a water bath or in a microwave. Stir until smooth.
Cover the bottom of the mold (diameter 20-25 cm) with cling film. Distribute the mass of cookies. Tamp the cake with a spoon. If desired, soak it with cognac. Refrigerate for 40 minutes. The first layer is ready.
Prepare the filling for the second layer.
At high speed, beat the cooled cream with a mixer until it thickens and increases in volume. Add sugar or powdered sugar. Pour in vanilla or chocolate extract. Beat until stable peaks. Cream will be better whipped if they are kept in the freezer for 15 minutes.
In a separate bowl, beat the curd cheese with sugar. You can replace cheese with non-greasy cottage cheese. Pour the chocolate melted in the microwave. Beat for another 2-3 minutes.
Combine whipped cream and cottage cheese mixture. Gently mix with a silicone spatula or mixer at the lowest speed. If desired, you can add berries or chopped nuts to the cheese mass.
Remove the mold from the refrigerator. Put the curd mass on the cake. Level the surface. Return to the refrigerator. Leave it for at least six hours, but preferably overnight.
Get the mold out of the refrigerator. Carefully transfer the chocolate cheesecake to a flat plate. Sprinkle cocoa powder through a strainer. Decorate with chocolate chips, fresh mint leaves. You can sprinkle with chopped nuts, pour with cold, sugar or citrus glaze.
The treat is ready! Serve with tea or fragrant coffee. Bon appetit!