No bake chocolate cheesecake

Method

1. Grease and line the base of a 20cm round springform tin.

2. To make the base melt the butter and sugar together in a pan then add the crushed biscuits and cocoa powder and stir until evenly coated.

3. Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge for 20-30 minutes to cool and set. Meanwhile make the filling.

4. Soak the gelatine leaves in a small bowl with some slightly warm water for about 5 minutes.

5. Melt the chocolate in a heat proof bowl over some simmering water, then set to one side to cool.

6. Slowly beat together the cream cheese, caster sugar, vanilla extract and egg yolks until the mixture is very smooth and thick, taking care not to over beat.  

7. Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.  

8. Next drain the soaked gelatine leaves and add them to the cooled melted chocolate, stirring until the gelatine is evenly distributed.

9. Add a little of the cream cheese mixture and stir in, then add a little more, repeat until you have mixed in all of the cream cheese mixture and it is well combined and smooth. Adding it like this should stop the gelatine setting in lumps.

10. Spoon this mixture onto the cooled base and leave to cool then cover and place in the fridge overnight to cool completely and set.

11. Grate some dark chocolate over the top of the cheesecake just before serving.