Yes, dreams can come true! Sit down and savour this chocolate-coated silky-smooth cheesecake. It's a little (or maybe a big) slice of heaven on a plate.
Cooking oil spray, to grease
375g butternut biscuits
60g dark cocoa powder
125g unsalted butter, melted
500g cream cheese
100g caster sugar
2 Tbsp cornflour
1 tsp natural vanilla extract
300g sour cream
200g white chocolate, melted, cooled
140g milk chocolate, chopped
70ml pure cream
Double cream, to serve
Preheat oven to 150°C. Grease a 22cm springform cake tin with cooking oil spray, then line base and side with baking paper. Put biscuits and cocoa in the bowl of a food processor. Pulse until mixture resembles breadcrumbs. Add butter and eggwhite to biscuit, then pulse until combined.
Press biscuit mixture into base and up sides of prepared tin. Freeze for 10 minutes or until firm.
Put cream cheese, sugar, eggs, cornflour and vanilla in the bowl of a food processor and pulse until smooth, scraping down side of bowl several times. Add sour cream and process for 30 seconds. Add white chocolate and process for 2 minutes
or until smooth.
Pour cheesecake mixture into prepared tin. Put a water tray in oven for humidity. Bake for 1 hour. Set cheesecake aside in tin to cool completely.
Put milk chocolate and cream in a small saucepan. Cook, whisking, over a medium heat until smooth. Pour into tin and refrigerate until set. Release cheesecake from tin, slice and serve with double cream.