Dark Chocolate Cheesecake

Ingredients

Base
1 packet Chocolate Thin biscuits
50g butter
1/4 teaspoon cinnamon

Filling
140g dark chocolate
500g cream cheese
3/4 cup CSR White Sugar
2 eggs
1 tsp cocoa
1 teaspoon vanilla essence
1 cup sour cream

Method

BASE
Crush Biscuits. Combine biscuits, cinnamon and melted butter in a bowl. Press into base of greased tin (removable bottomed tin). Refridgerate until set.

FILLING
Melt chopped chocolate. Cream together cream cheese and sugar until smooth and fluffy (I use the food processor as takes a bit of muscle power).
Add eggs one at a time beating well after each addition. Add cocoa, vanilla and sour cream and beat well. Add melted chocolate.
Pour cheese mixture into biscuit base.
Stand pan on oven tray and bake in slow oven 1 hour and 10 minutes. The cake might still be moist but will set as it cools.
Turn off heat and cool with oven door slightly ajar, then refridgerate.
To serve decorate with whipped cream and grated chocolate.

Comments

This cheesecake is actually really nice without topping (cream and grated chocolate) and without topping will last longer in the fridge.