Double Choc-Cherry Cheesecake

Ingredients (serves 12)

• 250g packet Arnott's Choc Ripple
• biscuits, halved
• 125g butter, melted
• 2 x 250g packets cream cheese, softened
• 2/3 cup caster sugar
• 3 eggs
• 200g dark chocolate, melted, cooled
• 415g can stoneless black cherries in
• syrup, drained
• icing sugar mixture, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Process biscuits until mixture resembles breadcrumbs. Add butter. Process until just combined. Press mixture over base and side of prepared pan. Refrigerate while making filling.
2. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating after each addition, until combined. Gradually beat in chocolate until combined. Fold in half the cherries. Pour mixture into prepared pan. Place pan on a baking tray (see note).
3. Bake for 50 minutes or until just set. Cool in oven with door slightly ajar. Cover. Refrigerate until chilled. Top with remaining cherries. Dust with icing sugar. Serve.

Notes

• 
  Pan should be placed on a baking tray to catch any leaks.