Cheesecake anybody? Yes, please! What I don't have to bake it? NOPE! This cheesecake is something I adapted from an old recipe that my mother had, but with significant changes. In fact by the time I was done revising the recipe, there wasn't much left of the original. I have found that letting it set in the fridge for 4 to 5 hours, as my mom's recipe suggested, it not enough. There are two fixes for this: OR you make the cheesecake very early in the morning to serve in the afternoon for coffee, OR you can use gelatin sheets to help it along. I chose the first option, and it worked out just fine. After ample time in the fridge (or even overnight!) the filling is the consistency of a baked cheesecake... like a mousse. Very yummy! And husband approved. His favorite candy is orangettes, and he's my favorite guy so... Are you ready to not bake a cake? Let's head to the kitchen!

For  8 - 10 people

You'll need:

• 2 bowls
• a springform (16cm or 8 inches)
• a zester
• a way to crumble the cookies (food processor or a plastic bag and heavy object to smash them)
• cups to grams chart

Ingredients pie crust

• 2 packages of Oreo cookies , crushed (each package has 2 sleeves and you may need more than 2 - but no more than 3)
  • You can use another type of chocolate cookies for the crust. It's up to you.
• 5 TBSP butter, melted - you can use a couple more if needed
• Pinch of salt
• Optional: 1/4 cup granulated sugar (but to be honest, the oreo's a sweet enough. While I used sugar this time, I would omit the next time!)

Crust

• Open the oreos and remove the cream filling
  • discard the filling
• Crush the oreos
• In a large bowl, mix together crushed oreos, butter, and salt.
• Press into the bottom of a springform and halfway up the sides.
  • set aside

Filling

• In a large bowl using a hand mixer (or fancy stand mixer), beat orange zest, cream cheese, and sour cream until smooth
• Add powdered sugar, vanilla,  orange juice, and salt.
• Beat again
• In another bowl, using a hand mixer (or fancy stand mixer) beat heavy cream until stiff peaks form
• Carefully transfer the whipped cream to the cream cheese mixture
  • NOT the other way around
• Patiently fold the whipped cream into cream cheese mixture until smooth
• Pour mixture over crust and use a spatula to either smooth it out, OR as I did, form an irregular top

Decoration
Top with real orangettes and/or in a small bowl

• combine 1 TBSP of heavy cream with the cote d'or chocolate
• melt in the microwave for 30 seconds and stir to combine to a smooth chocolate sauce (it will be thick. If not, add more chocolate)
• Squeeze in some orange juice (start with 1 TBSP and adjust as needed to for a thick mixture that will set)
• When cooled down a little, drizzle some chocolate in patterns over the cheesecake - or use your own imagination

Cover the cheesecake and refrigerate for at least 7 hours or overnight

Serving suggestions

• coffee or hot chocolate
• a bit of butter maybe 😉

Enjoy!
Bren