No-Bake Cheesecake with Lime Jelly

Ingredients:

Chocolate cake

• 110 g butter, cut into pieces
• 60 g dark chocolate, chopped
• 1 package (250 g) chocolate wafer cookies
• 2 tablespoons of sugar

Filling

• 1/2 cup freshly squeezed lime juice (from about 10 limes) or bottled
• 2 tsp unflavored gelatin powder (from one 7g package)
• 1/4 cup sugar
• 450 g cream cheese, room temperature
• 1 can (400 g) of concentrated milk
• 1/2 tsp vanilla extract
• 60 g dark chocolate, chopped

Preparation:

1. Line a 9-by-13-inch baking pan with foil, leaving some overhang.
2. Make a chocolate cakePlace the butter and chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring between each one, until melted and smooth.
3. In a food processor, pulse the cookies and sugar until they form fine crumbs. With the processor running, pour in the warm, melted chocolate mixture. Blend until completely combined.
   
   Fill the prepared pan with the crumb mixture and press down firmly. Refrigerate while you prepare the filling.
4. Make the fillingHeat the lime juice in a small saucepan over low heat. Add the gelatin and sugar, whisking until completely dissolved. Then remove from heat and cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy (about 4 minutes). Pour in the evaporated milk and whisk until smooth. Whisk in the gelatin mixture and vanilla extract.
5. Spread the mixture over the prepared cake layer and refrigerate until firm (at least 4 hours or overnight). Melt the chocolate in a microwave-safe bowl, heating in 30-second increments and stirring. The mixture should be smooth.
6. Drizzle the chocolate mixture over the cheesecake to create a spiderweb-like texture and refrigerate until ready to serve. Remove from the pan by the overhanging foil and cut into rectangles.