Choc-truffle Cheesecake

Serves 10, Prep and Cook: 1 hour, 20 mins Indulge in a slice of heaven with this tempting and delightful dessert

1½ x 250g packets Choc Ripple

biscuits

125g unsalted butter, melted

2 x 207g boxes Lindt Gourmet

Truffles (See Tip)

300ml tub thickened cream,

whipped

Finely grated dark chocolate,

to serve

FILLING

180g block white cooking

chocolate, chopped

2 x 250g blocks cream cheese,

chopped, at room temperature ¹⁄³ cup caster sugar 250g tub sour cream 2 eggs

2 tsps vanilla extract

1 Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of the prepared pan. Refrigerate.

3 To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%) for about 1 minute, stirring every 20 seconds, until just melted. Remove. Stir until smooth. Cool to room temperature.

4 Process cream cheese and sugar in same, clean food processor until smooth. Add sour cream and cooled chocolate. Process until smooth. Scrape down the side of processor and pulse until combined. Add eggs and vanilla. Pulse until smooth.

5 Arrange half the truffles over biscuit base. Pour over filling. Place pan on an oven tray.

6 Cook in a slow oven (150C) for about 45 to 50 minutes, or until just set. Cheesecake should still have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 1 hour. Remove. Refrigerate for 6 hours, or overnight until firm.

7 To serve, dollop whipped cream over top of cheesecake. Decorate with remaining truffles and grated chocolate.