No-Bake Oreo Cheesecake with Chocolate Frosting

Pour the prepared filling mixture onto the cooled base.Tap the pan lightly to remove air bubbles and settle the mixture evenly.
Smooth the top with a spatula.A flat, even surface helps the chocolate topping spread beautifully.
Refrigerate for 4–6 hours or until the filling is completely set.Chilling allows the cheesecake to firm up enough to slice cleanly.

Heat the cream (do not boil, just warm).Warm cream melts chocolate gently, preventing graininess.
Pour over the chocolate pieces and wait 1 minute.This resting time softens the chocolate evenly.
Stir until smooth and shiny.Start from the center and work outward to achieve a glossy, fully emulsified ganache.
Optionally, add 1 tablespoon of butter.This enhances shine and creates a silkier finish.
Let the frosting cool slightly, then spread it over the cheesecake once it thickens.A thicker ganache ensures clean edges without dripping.
Garnish the top with extra Oreo crumbs or pieces.This adds crunch and reinforces the Oreo flavor.