8ounceslight cream cheese ( remove from fridge 30 minutes before time)250 grams
3/4cuppowdered / icing sugar85 grams
1/2cupmini dark chocolate chips87.50 grams
1cupwhole / whipped cream240 ml
1cupmix of blueberries and blackberries148 grams
2-3ouncesdark chocolate (melted)50-75 grams
Place beaters in the freezer for approximately 20 minutes and make cookie base.Mix cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
Beat cream until thick peaks appear, set aside.In a medium bowl beat together cream cheese, sugar and vanilla.Fold cream cheese mixture and chocolate chips into whipped cream until well combined. Remove cookie base from fridge, pour cheesecake filling on top of cookie base, cover with plastic wrap and refrigerate over night, place in freezer 30 minutes before serving (if using light cream cheese).Top with berries and drizzle with melted chocolate. Serve immediately. Enjoy!