you can whip this 4th of July no-bake cheesecake with an Oreo crust, molten chocolate ganache, whipped cream, strawberries, and blueberries
Stir melted butter into the cookie crumbs. Mix together until it has the consistecny of wet sand.
Line a springform pan with parchment paper on the bottom.
Pour the damp crumbs into the springform pan and tap down with a flat bottom glass. Bring the crumbs at least 1/2 way up the sides of the pan.
Refrigerate while you make the filling.
Whip the heavy cream, powdered sugar, and 1 teaspoon vanilla together until you have stiff peaks. Then set aside.
With the paddle attachment (if using a stand mixer), beat the cream cheese, sour cream, sugar, vanilla, lemon zest, and lemon juice until creamy and smooth.
Fold the whipped cream into the cream cheese mixture.
Pour the filling into the crust.
Make a ganache by pouring the hot steaming heavy cream over the chopped chocolate. Stir until smooth.
Spread ganache over the top of the cheesecake with an off set spatula.
Top with strawberries and blueberries.
Refrigerate for at least an hour. Add optional whipped cream right before serving.
Lemon sugar - to get the most flavor out of your lemon zest, pulse the lemon zest and sugar together in a mini food processor for 1 minute.
Freezing it - Make the cheesecake but don't add the toppings. Then keep it refrigerated for at least an hour and up to 2 days. Take it out of the springform pan, wrap it in plastic wrap, and 2 layers of tin foil. Label it and freeze it for up to 3 months.
This cheesecake will keep in the refrigerator for up to 5 days. Cover with plastic wrap to keep it free of refrigerator odors.