Instructions

1. 1. Grease & line base of a DEEP 8″ spring form cake tin with greaseproof paper.
2. 2. Melt butter & stir in crushed biscuits, press firmly & evenly over base – chill
3. 3. Break up chocolate and melt until smooth & runny
4. 4. Whisk cream cheese & eggs together in large bowl until smooth, add cream & vanilla and whisk well until there are no lumps. Stir in the melted chocolate until well combined
5. 5. Pour into tin spread evenly over chilled base. Bake for 45 mins @ 160C/320F (gas mark 3) until just set in the middle.
6. Remove from oven and run pallette knife around the edge of tin, allow to cool then chill.
7. 6. To serve remove outside ring and carefully slide from tin base onto serving plate. Dust with icing sugar and serve with rasberry coulis.
8. Yummy!