100 g (1 cup) cocoa cookies or Oreos
40g (3 tbsp) melted butter 400 g (1 1/2 cups) cream cheese
30 g (2 1/2 tablespoons) sugar
220 g (1 3/4 cup) whipped cream
80 g (1/2 cup) dark chocolate 80 g (1/2 cup) milk chocolate 80 g (1/2 cup) white chocolate
120g (2/3 cup) dark chocolate 120 ml (1/2 cup) whipping cream 5 g (1 teaspoon) butter chopped hazelnuts
Remove the cream from the Oreos. Put them in a food processor and grind them. Put the cocoa cookies in a bowl and add the melted butter.
Mix and pour into a springform pan. Squeeze it and put it in the fridge for 30 minutes. In a bowl, put the cream cheese and mix it to make it fluffy.
Add sugar and mix. Add half-mixed whipped cream. Mix and divide into three bowls. Put the melted dark chocolate in the first bowl and mix.
Pour it into the mold and place it in the freezer for 30 minutes. Repeat the operation with milk and white chocolate.
Leave the cake in the freezer for 2 hours. In a bowl put the dark chocolate. Pour over the hot whipped cream and mix. Add butter and stir until melted.
Take the cake out of the pan and place it on a wire rack.
Pour the ganache all over the cake and decorate it with hazelnuts. Cut and serve. Enjoy your meal