Choc Tim Tam Cheesecake

SERVES 10 PREP & COOK 35 MINS

■ 2 x 200g packets Original Tim Tams

■ 170g Choc Ripple biscuits

■ 75g unsalted butter, melted

FILLING

■ 180g block milk cooking chocolate, finely chopped

■ 2 x 250g packets cream cheese, chopped, at room temperature

■ ¼ cup caster sugar

■ 2 tblsps cocoa powder, sifted, plus extra to decorate

■ 1 tsp vanilla essence

■ 300ml tub thickened cream

1 Invert base of a 21cm springform pan ( base measures 20cm). Grease base and side of pan, lining side with baking paper. Line side of pan with Tim Tams. Reserve remaining for another use.

2 Process Choc Ripple biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of pan. Refrigerate while preparing filling.

3 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.

4 Beat cream cheese, sugar, cocoa and vanilla in a large bowl of an electric mixer until fluffy. Gradually beat in melted chocolate until combined.

5 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.

6 To serve, remove side of pan. Transfer cheesecake to a serving plate. Decorate with extra sifted cocoa.