Ingredients:

  • 250g chocolate sandwich cookie crumbs
  • 85g unsalted butter, melted
  • 2g Maldon sea salt
  • 500g full-fat brick cream cheese, room temperature
  • 300g dark chocolate (60%–70% cacao), finely chopped
  • 100g superfine granulated sugar
  • 300ml heavy whipping cream (minimum 36% fat), cold
  • 5ml pure vanilla bean paste
  • 15g Dutch-processed cocoa powder, sifted

Instructions:

  1. Pulse 250g chocolate sandwich cookies in a food processor until they resemble fine sand.
  2. Mix crumbs with 85g melted unsalted butter and 2g sea salt until the mixture looks like wet sand.
  3. Press the mixture firmly into the bottom of a 9 inch springform pan. Note: Use the bottom of a flat glass to compress the edges tightly.
  4. Melt 300g finely chopped dark chocolate using a double boiler or in 30 second bursts in the microwave.
  5. Set the chocolate aside to cool until it is barely warm to the touch (about 90°F).
  6. Beat 500g room temperature cream cheese with 100g superfine sugar and 5ml vanilla paste until completely smooth and aerated.
  7. Sift 15g Dutch processed cocoa powder into the cheese mixture and mix on low.
  8. Pour the cooled chocolate into the cheese base and mix until no white streaks remain.
  9. In a separate cold bowl, whip 300ml heavy cream until stiff, bird beak peaks form.
  10. Fold the whipped cream into the chocolate mixture in three batches using a gentle over and under motion.
  11. Pour the filling over the crust and smooth the top with an offset spatula.
  12. Chill in the refrigerator for 6 hours until the center is firm and matte.