Chocolate Crumble Cheesecake

I know I have mentioned how much I am against no-bake cheesecakes that use gelatin in it to set the cheesecake. But in times of a cheesecake craving, I bend the rules by making my basic no-bake-no-gelatin cheesecake (check out my other recipe post for a variation) as a canvas and adding whatever toppings or flavor I have available.

Chocolate Crumble Cheesecake

Ingredients:
1/4 c. Unsealed butter, melted
1 large package dark chocolate-coated cookies (about 2 dozen 4-inch diameter cookies)
1 8 oz. package cream cheese, softened
250 ml. Heavy cream/Whipping cream
1/2 c. Sugar
Juice of one lemon

1. Crush 16 pieces of the cookie into fine crumbs using a rolling pin, mortar and pestle, blender, food processor or whatever method you fancy. Crumble the remaining cookies into larger pieces(like those in the picture scattered on top of the cheesecake) and set aside.
2. Pour the cookie crumbs over a 9-inch pie plate/6-inch springform pan (for a thicker cheesecake) and stir in the melted butter. Use your fingers to mold the base into the pan. Store in the fridge to set the base while you make the filling.
3. Whisk cream until stiff peaks form. Set aside in the fridge.
4. Whisk cream cheese, sugar and lemon juice until smooth and almost double in size.
5. Fold the cream into the cream cheese mixture.
6. Pour into the prepared base.
7. Top with chocolate crumble.
8. Chill for at least two hours or until set.
9. Enjoy!