Chocolate Swirl Cheesecake

Ingredients (serves 8)

• Melted butter, to grease
• 1 x 250g pkt sweet plain biscuits (such as Arnott's Nice)
• 125g butter, melted

• Filling

• 2 x 250g pkts cream cheese, at room temperature
• 115g (1/2 cup) caster sugar
• 4 eggs
• 125ml (1/2 cup) thickened cream
• 125g rich dark cooking chocolate (Nestle Plaistowe brand)

Method

1. Preheat oven to 160°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Place biscuits in the bowl of a food processor and process until finely crushed. Add melted butter and process until combined. Transfer to prepared pan and use the back of a spoon to press evenly over the base and side. Place in the fridge until required.
2. To make the filling, use an electric beater to beat together the cream cheese and sugar in a bowl. Add eggs, 1 at a time, beating well after each addition, until combined. Add cream and beat until combined. Pour mixture over biscuit base.
3. Chop chocolate and place in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until melted and smooth. Drizzle filling with melted chocolate and use a skewer to make swirls. Bake on lowest shelf of oven for 50 minutes or until set. Turn oven off and leave cheesecake in oven with door ajar for 4 hours or until completely cooled. (This will help prevent it from cracking.)
4. Cover with plastic wrap and place in fridge for 1 hour to chill.

Notes

• 
  Tip: You can use Granita biscuits (Arnott's brand) for this recipe, however, you will need to add only 100g melted butter. Note: You will need 5 hours cooling time for this recipe.

Ingredients (serves 8)

• Melted butter, to grease
• 250g pkt Arnott’s Choc Ripple biscuits
• 80g unsalted butter, melted
• 250g pkt cream cheese, at room temperature
• 250g pkt light cream cheese, at room temperature
• 155g (3/4 cup) caster sugar
• 300g ctn sour cream
• 3 eggs
• 2 tbs fresh lemon juice
• 100g milk chocolate, coarsely grated
• 375ml (11/2 cups) thickened cream

• Mocha sauce

• 250ml (1 cup) pouring cream
• 100g dark chocolate, coarsely chopped
• 2 tsp instant coffee granules

Method

1. Preheat oven to 160°C. Grease a round 22cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.
2. Process biscuits in a food processor until finely crushed. Transfer to a bowl. Make a well in the centre. Stir in butter. Press over base of prepared pan. Place in the fridge to chill.
3. Meanwhile, use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy. Beat in the sour cream until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice. Pour over the biscuit base. Sprinkle with the chocolate. Use a knife to stir to create a swirled effect. Place the pan on a baking tray. Bake for 45-50 minutes or until just set. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in the fridge to chill.
4. Meanwhile, to make the mocha sauce, bring the cream almost to the boil in a saucepan over medium-low heat. Remove from heat. Add chocolate and coffee. Set aside for 1 minute. Stir until smooth. Set aside to cool slightly.
5. Beat the thickened cream until soft peaks form. Spread over the cheesecake. Serve with the mocha sauce.