Chocolate Cheesecake

I've never eaten a chocolate cheesecake before but I love cheescake a lot! My favourites are No bake Strawberry Cheesecake, Blueberry Cheesecake and plain New York Cheesecake. So when I came across this recipe, I just have to try it! I wasn't disappointed, I knew I am gonna like it just by looking at the picture on the cookbook. I had to tweek the recipe a bit though as the combination of chocolate and cheesecake is a calorie nightmare! I used light cheesecake on this instance but you can stick to the original cheesecake if you like, a mix of triple chocolate chips (white, dark and milk) can be folded before baking for an extra chocolate kick.

I decorated it with whipped cream and chocolate sprinkles, but the cheesecake is yummy on its own.

Ingredients:
- 900 g cream cheese
- 190 g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 200 g dark chocolate, roughly chopped

Base:
- 200 g disgestive biscuit (or 200 g oreo cookies, dont use the white middle part)
- 2 Tbsp cocoa powder (not needed if using oreo cookies)
- 150 g unsalted butter, melted

Method:

Preheat oven to 150C or 300F or Gas 2. Prepare a 23cm round springform cake tin, greased and base-lined with greaseproof paper.

For the base: If using digestive biscuit, put into food processor with the cocoa powder (or just the finely chopped oreo cookies) and process until finely ground. Slowly pour the melted butter into the food processor while the motor is running. Press this mixture into the base of the prepared cake tin. Flatten and compressed it. Refrigerate while you make the topping.

Put the cream cheese, sugar and vanilla in a mixer and beat on slow speed until you get a very smooth, thick mixture. Add one egg at a time, while still mixing. Scraped any unmixed ingredients from the side of the bowl after adding the 2nd and last eggs. The mixture should be very smooth and creamy.

Put the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Spoon a little of the cheesecake mixture into the chocolate, stir to mix then add a little more. This will even out the temperature of the 2 mixtures. Eventually stir all of the cheesecake mix into the chocolate until well combined.

Spoon the mixture into your prepared cold cheesecake base. Put the tin in another larger deep tin or baking tray. Fill the 2nd tin/tray with water until it reaches 2/3rd up the way of the cheesecake tin. Bake for 40-50 minutes. Dont overcook, the center should still be wobbly in the centre. Leave the cheesecake to cool in the tin, then cover and refrigerate overnight before serving.