The Lushest, Yummiest Cheesecake Ever!

This no-bake cheesecake is quite simply one of the best tastes ever. It's rich, decadent, creamy and ooey-gooey good. Make it a day ahead so that it has a chance to firm up in the refrigerator and then serve it with a big pot of coffee or tea.


Ingredients
3 Packages of cream cheese, 8 oz. each
18 French butter biscuits (Petite Beurre)
1 Cup sugar
6 Tablespoons fresh lemon juice
8 oz. Frozen whipped topping
5 oz. milk chocolate, shaved or grated
1 Cup milk

In a pot, melt 1 oz. of the chocolate into the milk and heat. Place 9 of the butter biscuits in a rectangular pan and pour half the milk chocolate mixture over them. Allow to sit for a few minutes and then spoon out the excess liquid.

In a food processor, mix together the cream cheese, sugar and lemon juice until smooth. Periodically, scrape down the sides of the bowl and continue mixing. Add the whipped topping and pulse just until combined. Avoid over mixing or the batter will be too runny.

Pour half the cheese mixture over the cookies and spread out evenly. Reheat the milk chocolate briefly and pour into a shallow bowl. Dip the remaining biscuits into the milk to soften and place on top of the cheese batter in the same configuration as the bottom layer. Pour the remaining cheese batter over the second layer of cookies and spread out evenly. Finely grate the remaining chocolate over the cake to create a thick, even layer of grated chocolate. Refrigerate for several hours or overnight for the cake to set.

Note:  Even when thoroughly chilled, this cake will be loose.  If you're serving it to company and appearance matters, add some unflavored gelatin into the mixture to help it set.