Chocolate mousse and strawberry cheesecake: easy, creamy and no-bake!

INGREDIENTS
FOR Crust

• Butter for greasing
• 24 OREO COOKIES
• 6 tablespoons melted butter
• Pinch of salt

FOR the cream

• 680 g dark or semi-sweet chocolate, finely chopped
• pinch of salt
• 3 cups fresh cream
• 4 cups strawberries

METHOD

2. Grease a 20 cm springform pan with butter.
   In a food processor, crush the cookies until they resemble fine breadcrumbs, then add the melted butter and salt and beat.
   Form a crust under the shape.
   Bring cream to the boil in a saucepan over medium heat. Pour over chocolate; add a pinch of salt. Let stand for 5 to 10 minutes, then stir until combined.
   Pour chocolate cream over crust.
   Press 3 cups of strawberries into the cream, smoothing the surface with a spatula.
   Chill for at least 2 hours.
   Cut the remaining 1 bowl of strawberries in half and place on the cake.