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Ingredients:

• Prep time: 5 minutes 
• Cook time:  30 minutes

Ingredients:

• 2 cups of Germinal Organic Chocolate Cream Bars crumbs
• 5 tablespoons melted butter
• 3 cups cream cheese
• ⅓ cup sugar
• 1 tablespoon vanilla extract
• 1 cup warm milk
• 1 tablespoon gelatin

Directions:

1. In a food processor, crumble the Chocolate Bars into a fine dust making 2 cups
2. Set aside ½ cup (50g) of the crumbs for later.
3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Press the bar crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
5. In a medium pot over low heat, mix together the cream cheese, sugar, and vanilla extract, stirring until there are no lumps.
6. In a measuring cup, mix the milk with the gelatin until dissolved.
7. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
8. Pour the mixture over the bar crust in the springform pan. Using a spatula or a spoon, smooth the top.
9. Sift the saved bar crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
10. Unclasp the ring of the springform pan
11. Lovingly decorate the top with strawberries.