Double Chocolate Baked Cheesecake

Ingredients (serves 10)

• Melted butter, to grease
• 1 x 250g pkt Arnott's Nice biscuits
• 150g butter, melted
• 1 x 240g pkt Cadbury Dream white chocolate
• 2 x 250g pkts cream cheese, at room temperature
• 250ml (1 cup) thickened cream
• 100g (1/2 cup) caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 x 200g pkt good-quality dark chocolate, finely chopped
• Icing sugar, to dust
• Double cream, to serve

Method

1. Brush a 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until mixture is well combined. Transfer biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge until required.
3. Preheat oven to 160°C. Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
4. Place the cream cheese, cream, sugar and vanilla in the clean bowl of a food processor and process until smooth. Add the melted white chocolate and eggs, and process until well combined.
5. Sprinkle the biscuit base evenly with dark chocolate. Pour the cream-cheese mixture over the dark chocolate. Use the back of a spoon to smooth the surface. Bake in oven for 1 hour or until the cheesecake is just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 1 hour or until cooled completely (this will prevent the cake from cracking). Cover with plastic wrap and place in the fridge for 1 hour to chill slightly and firm the crust. Dust the cheesecake with icing sugar. Cut into wedges and serve topped with a dollop of cream, if desired.