First, let's make the base of the cheesecake. In a food processor, crumble the
Chocolate Cookies (9 oz)
.Add cookie crumbs to a bowl along with melted
Unsalted Butter (1/2 cup)
and mix until the combination resembles wet sand.
Grease a 20-centimeter spring-form tin and line with non-stick baking paper. Pour the cookie mixture into the tin and press down using the bottom of a glass until flat and even all over the base. Chill in the fridge for 15 minutes.
In a microwave-safe dish, add
Semi-Sweet Dark Chocolate (1 3/4 cups)
. Microwave in 30-second bursts, stirring between each round until completely melted. Set aside to cool.
In a large mixing bowl, add
Cream Cheese (2 cups)
La Lechera® Sweetened Condensed Milk (1 1/3 cups)
. Using an electric hand mixer, beat together. Pour in the melted chocolate and beat again.
Spoon the chocolate mixture onto the cookie base and even out with a spatula. Chill in the fridge for 6 hours or overnight.