Ingredients
2 x 200g packets Kingston biscuits
75g unsalted butter, melted
1/3 cup desiccated coconut, lightly toasted
Whipped cream and chocolate syrup, to serve
Filling
200g block milk cooking chocolate, finely chopped
2 x 250g packets cream cheese, chopped, at room temperature
1⁄4 cup caster sugar
1 tsp vanilla essence
300ml tub thickened cream
Method
-
Invert base of a 24cm round springform pan (base measures 23cm). Grease and line base with baking paper.
-
Reserve 3 biscuits for decorating. Process remaining biscuits in a food processor until finely crushed. Add butter and coconut. Process until combined. Press over base and three-quarters up side of prepared pan. Refrigerate while preparing filling.
-
To make filling, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat. Cool to room temperature.
-
Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer until fluffy. Gradually beat in melted chocolate until combined. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture until just combined. Spoon into biscuit crust. Smooth over top. Cover. Refrigerate overnight, or until firm.
-
To serve, remove side of pan. Transfer cheesecake to a serving plate. Spread whipped cream over top. Sprinkle with reserved chopped biscuits and drizzle over syrup.
