Chocolate-Speckled No-Bake Cheesecake

For the crust:
Preheat your oven to 375ºF. Crush the Cheerios in a food processor. (You can also put them in a Ziploc bag and smash with a rolling pin.) Place the crushed cereal into a 8″ round cake pan. Pour the melted butter on top and sprinkle the sugar. Mix all with a fork or by hand. Make sure the cereal is moistened with butter really well. Spread it all over the bottom of the pan and pat well. Try to get some up the sides, too. Bake for 10 minutes. Cool completely before adding the filling.

For the filling:
In a standing mixer, whip the cream until stiff peaks form. It takes only 2-3 minutes so keep an eye on it. You don’t want to overwhip it! (You can whip additional 1/2 cup of the cream if you would like to use it for decorating the finished cake.)

In a large mixing bowl, beat cream cheese for 3 minutes. Add sugar and beat until fluffy. Add vanilla and sour cream and beat again. Gently fold in the whipped cream and chocolate shavings.

Pour the filling over the cooled crust. Refrigerate until set, at least 2 hours. (If you are pressed for time or simply can’t wait to dig in, place the cheesecake in the freezer and check every 30 minutes if it’s set.) Store in the fridge.