Preparation Time 20 minutes (plus refrigeration time)
Cooking time 5 minutes
250g plain chocolate biscuits
150g butter, melted
2 teaspoons gelatine
¼ cup (60m1) water
1½ cups (360g) packaged cream cheese, softened
300ml thickened cream
1 teaspoon vanilla extract
½ cup (110g) caster sugar
180g white eating chocolate, melted
150g cream-filled chocolate biscuits, quartered
50g dark eating chocolate, melted
1 Line base of 23cm springform tin with baking paper.
2 Blend or process plain chocolate biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using hand, press biscuit mixture evenly over base and 3cm up side of prepared tin, cover; refrigerate 20 minutes.
3 Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4 Beat cheese, cream, extract and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and white chocolate; fold in quartered biscuits. Pour cheesecake mixture over biscuit mixture in tin, cover; refrigerate about 3 hours or until set. Drizzle with dark chocolate to serve.
Serves 12
TIP: Place the dark chocolate in a small plastic bag with the corner snipped off to help you drizzle the chocolate evenly over the cheesecake.
