Chocolate Cheesecake

Preheat the oven to 160˚C. To make the base, process the biscuit crumbs until fine, add the butter and combine thoroughly. Process again until all the crumbs are evenly coated with the butter. Pour the crumbs into the base of a springform tin and press down so that the base forms an even layer.

Place in the freezer while you make the filling. Melt the chocolate in the microwave and set aside to cool. Beat the cream cheese to soften. Add the sugar and cornflour and mix to combine. Beat in the whole eggs, followed by the cream and vanilla extract. Lastly, add the dissolved cocoa and melted chocolate and mix thoroughly to form a smooth batter.

Remove the tin from the freezer and place onto a baking tin. Pour the cheesecake filling mixture into the tin and place in the oven. Bake for 35-40 minutes. Turn the oven off and leave in the oven, with the door closed until cool. At this point, the top of the cake should be firm, but the underneath slightly soft. Allow to cool completely before removing serving.

Serves: 8 – 10 large slices

Tip: You  can use any favourite chocolate biscuit for the base