Double Chocolate Cheesecake Slice

Ingredients

• 1 pkt Arnott's Choc Ripple biscuits
• 100g butter, melted
• 2 tbsp hot water
• 1 tbsp gelatine powder
• 2 x 250g pkts cream cheese, at room temperature
• 1 cup thickened cream
• 3/4 cup caster sugar
• 150g white chocolate, melted, cooled
• 50g dark chocolate, melted, cooled

Method

1. Brush a 16 x 26cm slab pan with melted butter to grease. Line the base and two long sides with non-stick baking paper, allowing the sides to overhang.
2. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
3. Meanwhile, place the hot water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool.
4. Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Add the white chocolate and beat until well combined. Beat in the gelatine mixture. Pour into the prepared pan.
5. Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect.
6. Place in the fridge for 4 hours or until set. Cut into squares to serve.

Notes

• 
  It's important your gelatine mixture and cream cheese mixture are a similar temperature when you combine them together. If the cheese mixture is too cold, the gelatine will set too quickly and you'll get a lumpy texture.