No-Bake Oreo Cheesecake with Chocolate Ganache Frosting

Beat the cream cheese and sugar together until the mixture becomes smooth and creamy, with no visible lumps. Softened cream cheese blends more evenly and ensures a silky texture.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. The cream should hold its shape when lifted, providing lightness and structure to the filling.
Fold the whipped cream gently into the cream cheese mixture using a spatula. Work slowly to maintain the airiness that gives the cheesecake its soft, mousse-like texture.
Add the vanilla extract and fold just until combined.
Bloom the gelatin by mixing it with warm water and letting it rest for 5 minutes. It should thicken and absorb the liquid. This step stabilizes the cheesecake so it sets firmly.
Add the bloomed gelatin to the cheesecake mixture and stir immediately to prevent clumping. Distribute it evenly throughout.
Fold in the crushed Oreos, ensuring they are dispersed without overmixing the filling.
Pour the cheesecake mixture onto the chilled Oreo base and smooth the top. Tap the pan lightly to release any air pockets.
Refrigerate for 4–6 hours—or ideally overnight—until fully set and firm to the touch.

Heat the cream until it is just below boiling. Removing it at this stage prevents scorching while ensuring it is hot enough to melt the chocolate.
Pour the hot cream over the chocolate chips or chopped chocolate and allow it to sit for 1 minute. This resting period begins melting the chocolate gently.
Stir until the mixture transforms into a smooth, glossy ganache. Continue stirring until all chocolate pieces disappear.
Add the butter if desired to enhance shine and create a richer finish.
Let the ganache cool slightly until it thickens enough to spread without running off the edges of the cheesecake.