Ingredients: 1 1⁄2 packets tennis biscuits, crushed 45 g butter, melted 1⁄2 cup castor sugar 1⁄2 cup fresh cream 150 g dark chocolate, melted 2 tablespoon cocoa powder 1 tub plain Lancewood cream cheese
Method: 1. Mix the biscuits with the butter and 1 tablespoon of the sugar. 2. Press into a 18cm springform cake tin and place in fridge. 3. Whip the cream until stiff peaks form. 4. Add the cocoa powder & cooled melted chocolate. 5. Blend well and set aside. 6. Beat the cream cheese smooth, then add remaining sugar to cream cheese & beat together. 7. Fold chocolate mixture into cream cheese and mix well. 8. Spread the filling onto the crust. 9. Garnish with chocolate curls/ shards/ balls etc. 10. Refrigerate 2-3hrs, then serve.