Into a mixing bowl, mix together the
Graham Crackers (2 1/3 cups)
Unsweetened Cocoa Powder (1/2 Tbsp)
Butter (5 cups)
. Transfer the mixture into a greased tin, and use the bottom of a glass to press down the crumbs. Then, put the tin in the fridge for about 20 minutes.
In a blender, blend together
Cream Cheese (3 1/4 cups)
Sour Cream (1 cup)
, zest of two
and juice of one orange. Set aside.
In a glass bowl suspended over boiling water, melt the
Milk Chocolate (2 cups)
Add the cheese mixture little by little into the melted chocolate while stirring gently. Then, sift in the
Powdered Confectioners Sugar (1/2 cup)
and mix everything together.
Pour the chocolate mixture onto the cookie base. And smooth out the surface. Pop the cake in the fridge for about 4 hours.