The best No bake Chocolate Mousse Cheesecake Recipe

Crust:
0 Start by making the crust. Gather all of your ingredients and add them to a food processor. Pulse until the mixture resembles wet sand and the ingredients are well incorporated.
2 Transfer the cookie crumbs to a 9-inch pie plate and firmly press them down using the bottom of a measuring cup or glass. Make sure the crust covers both the bottom and sides of the pan, packing it tightly to prevent crumbling when slicing the cheesecake later. Freeze while making the chocolate cheesecake filling.
Cheesecake filling:
4 Using a large bowl and an electric mixer with the paddle attachment, beat the cream cheese, vanilla extract, and salt, on medium speed for 1 minute.
5 Add the powdered sugar and mix until just combined, scraping the bottom and sides of the bowl.
6 Add the melted chocolate and mix until just combined.
7 On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. 
8 Using a spatula, incorporate it into the chocolate mixture very carefully, to avoid deflating the air bubbles created in the whipped cream. Mix until just combined.Pour the cream cheese mixture on top of the crust. Smooth it out with the back of a spoon or an offset spatula. Refrigerate while making the topping.
Whipped topping:
10 Over a small metal bowl and with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread the whipped cream on top of your chilled cheesecake, creating waves with the back of a spoon. Refrigerate for at least 8 hours, or overnight.
11 To make chocolate curls with milk chocolate, first let the chocolate bar come to room temperature. Since milk chocolate is softer, it's easier to work with. Hold the bar firmly on a cutting board. Using a potato peeler, gently drag it across the edge of the chocolate bar to create thin, curly shavings. Place on top of the whipped topping before serving.