250g packet Choc Ripple biscuits
75g unsalted butter, melted
75g dark chocolate, chopped
1⁄4 cup pure cream
500g cream cheese, chopped, at room temperature
2/3 cup caster sugar
2 tblsps cocoa powder, sifted
2 eggs, at room temperature
125g dark chocolate, melted, cooled
250g tub sour cream
3 tsps powdered gelatine
1⁄2 cup water
3⁄4 cup caster sugar
1/3 cup raspberry jam
Invert the base of a 22cm round springform pan. Grease and line base and side with baking paper. Place on oven tray.
2 Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press evenly over the base and three-quarters of way up the side of pan. Refrigerate while preparing filling.
3 To make filling, process cheese, sugar and cocoa in same, clean food processor until smooth. Add eggs, one at a time, processing until combined. Add chocolate and sour cream. Process until smooth. Pour into prepared pan and smooth over the top.
4 Cook in a moderately slow oven (160C) for 50 minutes, or until just set. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Refrigerate, covered, overnight.
5 To make topping, sprinkle gelatine over half the water in a heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove from pan.
6 Place sugar and remaining water in large bowl of an electric mixer. Beat on high for 4 minutes. With motor operating, gradually add gelatine mixture in a thin, steady stream. Beat for a further 6 minutes, or until thick and fluffy.
7 Stir jam until smooth. Fold through topping. Immediately spoon over cheesecake.
8 Place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until melted. Remove.
9 Drizzle some of the melted chocolate over the cheesecake. Serve with remaining.