HOW TO MAKE A CHOCOLATE CHEESECAKE RECIPES

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.

Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.

To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.

To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.

Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.

Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.

Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.

Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.

To prepare ahead: can be made up to 2 days ahead and kept in the fridge.

To freeze: once set and chilled this freezes well.