Name: Double chocolate cheese cake
Yield: 12 servings
Cuisine: Bake
Ingredients: 200.00 g digestive biscuits chocolate; 250.00 ml flour cake; 125.00 ml castor sugar; 125.00 g butter; 1.00 eggs extra-large; 150.00 ml cream thick; 200.00 g dark chocolate broken into pieces; 2.00 cream cheese; 2.00 eggs extra-large; 60.00 ml castor sugar; 10.00 ml vanilla essence; 100.00 g white chocolate chopped

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Ingredients (12)

CRUST

200.00 g	digestive biscuits — chocolate
250.00 ml	flour — cake
125.00 ml	castor sugar
125.00 g	butter
1.00	eggs — extra-large

FILLING

150.00 ml	cream — thick
200.00 g	dark chocolate — broken into pieces
2.00	cream cheese
2.00	eggs — extra-large
60.00 ml	castor sugar
10.00 ml	vanilla — essence
100.00 g	white chocolate — chopped

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Method:

Grease a 22 x 28 cm cake tin with butter or non-stick spray and preheat the oven to 180 &degC.
CRUST
Place the biscuits, flour and castor sugar in a food processor.
Blend until the mixture resembles breadcrumbs.
Add the butter and blend well.
Add the egg and mix to form a soft ball.
Spread the mixture over the base of the tin.
FILLING
Bring the cream to the boil and remove from the heat.
Add the chocolate, stirring until melted.
Cool the mixture slightly but don?t let it set.
Beat the cream cheese, eggs, castor sugar and vanilla essence together.
Add the cooled chocolate mixture, mixing until well blended.
Turn the mixture into the prepared crust, sprinkle with chocolate and bake for one hour in the centre of the oven.
Reduce the temperature to 140 °C and bake for another 30 to 40 minutes or until firm in the centre.
Switch off the oven and allow the cake to cool in the oven.