FOR THE FILLING200 grams dark/milk chocolate (chopped small) cream cheese(I used 1 tub)150 grams castor sugar (you= can adjust the sweetness depends on your taste)4large eggs150 mlfresh cream½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water) FOR THE BASE 125 grams digestive biscuits60 grams melted butter1 tablespoon cocoa powder Chocolate ganache for the top.
1. process the biscuits to make rough crumbs and then add the butter. 2. Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling. 3. Preheat the oven to gas mark 4/180ºCup/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. 4. Beat the cream cheese to soften it, and then add the sugar, beating again to combine. Beat in the whole eggs(one by one), and the fresh cream. Then add 2 table spoon of corn starch to the cream cheese batter (it helps to set the cake properly) 5. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. 6. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. 7. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 8. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set( this is when I make the ganache) Once the ganache is done and not too hot, pour it over the cheese cake, covered with clingfilm, overnight or at least 4hours