Black Cocoa Halloween Cheesecake (no bake)

Mix together the Oreo crumbs and butter until completely moistened.

Press the crumbs ¾ of the way up the sides of a springform pan, then freeze.

Bloom the black cocoa in water and heavy cream, then cool. This helps ensure a very dark batter and enhances the flavor.

Whip the remaining whipped cream until stiff peaks form and set aside.

Break down the cream cheese, then add the sugar and mix to combine. Scrape down the sides.

Add the cocoa powder paste and beat together. Scrape the sides and bottom and mix again.

Melt the chocolate, then add to the batter with the vanilla. Mix to combine.

Fold the whipped cream into the batter until light, fluffy, and completely incorporated.

Spread the batter evenly into the Oreo crust, then refrigerate uncovered for at least 4 hours.

Top with Oreo crumbs and gravestone candy, additional whipped cream and chocolate drizzles, white chocolate "webs", ghost Peeps, halloween sprinkles, etc.