Chocolate Cheesecake

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

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.

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.

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

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

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.

Whip 250ml of the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.

Next pour the remaining 100ml of cream into a small saucepan and place over low heat. Drain the soaked gelatine leaves and add them to the cream, stir until the gelatine has dissolved and then immediately remove from the heat.

Pour the cream into the cream cheese mixture and whisk on high speed for 2-3 minutes until thick and combined. Pour in the cooled melted chocolate and whisk again for 1 minute until combined.

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

Finely chop 60g of the dark chocolate and place into a bowl, then pour the cream on top. Microwave for 60 seconds, then place a plate on top and leave for 1 minute to melt. Remove the plate and then stir until the ganache is smooth and shiny.

Take the cheesecake out of the fridge, remove from the tin and place on a serving plate. Pour the ganache on top and spread out so it drips down the sides.

Use a grater to grate the remaining 40g dark chocolate. Sprinkle the grated chocolate around the outside of the cheesecake.