CHOCOLATE DRIZZLE CHEESECAKE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Blitz the biscuits in a food processor into fine breadcrumbs.
  3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
  4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
  5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
  6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
  7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
  8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
  9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.