|200 g||nuttikrust biscuits|
|100 ml||butter — melted|
|800 g||cream cheese — at room temperature|
|200 g||sour cream — room temperature|
|180 g||castor sugar|
|40 g||cocoa powder — sifted|
|4||eggs — large|
|200 g||dark chocolate — melted and cooled|
|4||eggs — large, whites only|
Preheat oven to 100°C.
Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a spring form tin. Refrigerate the base while making the filling.
In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base. Place the tin into a larger tin, filled with water, then bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until set completely.
Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.