Ingredients
4
4 servings
- •nonstick cooking spray, for greasing
- •1 package chocolate sandwich cookie
- •½ stick unsalted butter, melted
- •2 packages cream cheese, softened
- •½ cup heavy whipping cream
- •¾ cup powdered sugar
- •⅓ cup dark cocoa powder
- •2 teaspoons vanilla extract
- •2 tablespoons food grade activated charcoal
- •1 teaspoon kosher salt
- •2 tablespoons black sesame seeds
Instructions
- Grease a 9-inch (22 cm) springform pan with nonstick spray.
- Add the cookies to the bowl of a food processor and pulse into fine crumbs. Transfer to a large bowl, add the melted butter, and toss until fully combined and the crumbs take on a sand-like consistency.
- Transfer the crumb mixture to the prepared pan and, using your hands, press the mixture against the bottom and up the sides of the pan to create the crust. Transfer to the freezer while you make the filling.
- Add the cream cheese, heavy cream, powdered sugar, cocoa powder, vanilla, activated charcoal, and salt to a large bowl and beat with an electric hand mixer on medium speed until fully combined, about 2 minutes.
- Remove the crust from the freezer and pour in the filling, using a spoon to smooth the top. Sprinkle the black sesame seeds all over the filling. Refrigerate for at least 2–3 hours to set.
- Release the springform, then slice and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 672
- Carbohydrate: 40g
- Fat: 55g
- Fiber: 2g
- Protein: 10g
- Sugar: 31g
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