for 12 person

Base

150 g	dark chocolate (70% cocoa), coarsely chopped
120 g	sponges (e.g. digestive biscuits)
50 g	butter, soft

Cream cheese mixture

400 g	double cream cheese (e.g. Philadelphia)
130 g	sugar
3	eggs
1 tbsp	Maizena cornflour
30 g	dark chocolate (70% cocoa), cut into cubes

Bake

20 g	white chocolate, shaved into thin strips using a peeler
20 g	dark chocolate (70% cocoa), shaved into thin strips using a peeler

How it's done

Base

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and allow to cool a little.

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix with the butter and half of the chocolate. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.

Cream cheese mixture

Using the whisk on a hand mixer, combine the cream cheese, sugar, eggs and cornflour. Stir in the chocolate chunks and remaining melted chocolate and spread over the biscuit base.

Bake

For approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool. Top with the chocolate.

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