- 200 g chocolate, roughly chopped
- 900 g cream cheese
- 2 tbsp cocoa powder
- 190 g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 200 g digestive biscuits
- 150 g unsalted butter, melted
Preheat the oven at 150C.
Start by preparing the base: Roughly break up the biscuits and place them in a food processor with cocoa powder and process until finely ground.
Slowly pour melted butter into the processor while motor is still running.
Place the mixture into a greased and base lined with grease-proof paper 23-cm spring-form cake tin and press the mixture with a tablespoon to flatten compress it.
Refrigerate while making the topping.
Place cream cheese, vanilla extract and sugar in a mixer and beat on low speed until you get a very smooth and thick mixture.
While still mixing, add one egg at a time. Mix until smooth and creamy.
You can turn up the mixer to a higher speed towards the end to make the mix a little lighter and fluffier. Be careful though not to over-mix or the cheese will split.
Melt chocolate in a bowl over a saucepan of simmering water (not allowing the base of the bowl to touch the water) and spoon a little of the cream cheese mixture into the melted chocolate.
Stir to mix then add a little more of the cream cheese mixture
Eventually, stir all the cream cheese mixture into the chocolate mixture and mix until well combined.
Spoon the mixture above the cold base.
Place the tin inside a deep baking tray and fill with water until it reaches 2/3 of the way up to the cake tin.
Bake for about 40 -50 minutes, while checking regularly after 40 minutes.
It should be wobbly in the center, so do not overcook.
Set aside to cool slightly in the tin.
Cover and refrigerate for an overnight before serving.