Chocolate Cheesecake

INGREDIENTS

• Melted butter, to grease
• 1 x 250g pkt plain chocolate biscuits, coarsely broken
• 1/2 teaspoon ground cinnamon
• 150g butter, melted
• 250g dark chocolate, finely chopped
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 x 250g pkts cream cheese, at room temperature
• 2 tablespoons cocoa powder, sifted
• 1 teaspoon vanilla essence
• 2 x 300g ctns sour cream
• Cocoa powder, extra, to serve
• Double cream, to serve

METHOD

• Step 1
  Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
• Step 2
  Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
• Step 3
  Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.
• Step 4
  Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.
• Step 5
  Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.

By- Maryam Ali