Ingredients
- Crust:
- 2 cups crushed Oreo cookies
- 6 T butter, melted
- 3/4 cup mini chocolate chips
- Filling:
- 2 tsp water
- 1 tsp instant coffee granules
- 2 1/4 cups heavy whipping cream, divided
- 1/2 cup semisweet chocolate chips
- 3 oz. unsweetened chocolate, chopped
- 1/4 cup sugar
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla
- 1 cup mini chocolate chips
- Topping:
- 1 1/2 cups heavy whipping cream
- 2 T powdered sugar
- 1 tsp vanilla
- 1 cup mini chocolate chips
Preparation
Step 1
Heat oven to 325. Spray 9-in springform pan with nonstick cooking spray.
In medium bowl, stir together cookie crumbs and melted butter until crumbs are moistened. Stir in 3/4 cup mini chips. Press into bottom and up sides of pan. Bake 8 minutes or until set. Cool on rack.
In small bowl, stir together water and coffee granules. Heat 3/4 cup of the cream, 1/2 cup chocolate chips, unsweetened chocolate and sugar in medium heatproof bowl set over saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl, and stir in coffee mixture. Cool slightly.
In large bowl, beat 1 cup powdered sugar and 1/2 cup butter at medium speed until smooth. Beat in 1 tsp vanilla. Beat in chocolate mixture at low speed until blended. Refrigerate 20 minutes or until cool and slightly thickened. Fold in 1 cup mini chips.
In another large bowl, beat remaining 1 1/2 cups cream until firm, but not stiff peaks form. Fold whipped cream into chocolate mixture until blended. Spoon into crust.
In large clean bowl, beat 1 1/2 cups cream, 2 T powdered sugar, and 1 tsp vanilla until firm, but not stiff peaks form. Spread over filling. Sprinkle edge of cake with 1 cup mini chips.
Cover and refrigerate at least 6 hours.