No Bake Chocolate Cheesecake

First, melt half of the butter in a saucepan. Add the oreo cookies to a food processor (whole cookies including the white filling). Blitz the cookies to a fine crumb whilst adding the melted butter.

Add the crumbs to a lined cake tin (8.5 inch/22cm) and press it firmly with the back of a metal spoon to create a smooth, even layer. Place it in the fridge while you make the filling.

Cut the marshamallows into small pieces and brake up the chocolate into small chunks. Add them both to a large saucepan with the espresso, water and remaining half of the butter (cut into cubes).

Melt the mixture over a low/medium heat and stir the mixture until everything has completely melted. When there are only a few lumps of marshmallows left, turn the heat off and add the mascarpone.

Stir the marscarpone into the chocolate mixture until combined and add a tiny pinch of sea salt.

If there are still a few lumps of marshmallows left then turn the heat back on for a few seconds and stir until melted.

Remove the chocolate cheesecake base from the fridge and pour the chocolate filling into the tin. Place it back in the fridge to set for at least 1 hour (preferably 2-3). Dust with unsweetened cocoa powder before serving (optional).

Add the ricotta to a mixing bowl and whisk until smooth and creamy. Add the sugar and sieve in the cocoa powder. Mix everything together, taste and add more sugar if necessary.

Add the mixture to a piping bag with a large star shaped nozzle. Pipe the frosting around the edge of the cheesecake and serve.