Place cookies (icing and all) in food processor and blend until fine crumb.
Place crumbs, salt, and melted butter in a bowl and mix until well combined
Evenly spread your crumb mixture over the base of a 12″ springform pan
Press down firmly with the base of a glass to pack in the crumbs. Once finished refrigerate to set crumbs before adding filling.
First start by ‘Blooming’ your gelatine. Place your cold water in a microwave safe dish, add gelatine powder. Stir and allow to sit for 10-15 minutes (while you prep rest of filling).
Melt chocolate in separate microwave safe bowl.
In a stand mixer (or using a hand mixer) Whip your heavy cream until soft peak.
Once soft peaks form, remove from mixer and place in a bowl. Add your softened cream cheese to your mixer (no need to clean it between). Mix on high until smooth and creamy
Add salt, and half the icing sugar. Mix on low (to avoid splatter) until combined, then add other half of icing sugar
Warm gelatine mixture in microwave for 15-20 second until clear and fluid and combine with melted chocolate and stir to combine.
Slowly pour into cheesecake mixture. And stir until fully incorporated
Now, in thirds, add whip cream, and mix until incorporated, then add vanilla. Whip for additional 2 minutes. Mixture should be smooth, creamy and fluffy. (Pictured is the plain base with no chocolate added)
Assembly of bars
Then pour your cheesecake filling crumb base (Plain cheesecake pictured
Spread evenly over the pan and tap the pan on the counter lightly to remove large air bubbles. Take reserved cookie crumb and decorate the top as desired.
Refrigerate for 8 hours or overnight before slicing.
Once removed from the fridge, set the cake pan on top of a container smaller than the pan to suspend it above the counter.
Using a kitchen torch, warm the sides of the spring form pan to release the cheesecake from the sides.
Release the latch on the pan and gently lower the ring form down.
Cheesecake base from the container you set it on top of.
You can then remove the cheesecake from the pan base and place it on your serving dish to slice.
OMIT the chocolate for a classic no bake cheesecake.