Roasted cherry and chocolate cheesecake

SERVES 12 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)

250g cherries, seeded, halved 250g plain chocolate biscuits 100g butter, melted 100g cherries, extra, to serve

FILLING

3 eggs ¾ cup (165g) caster sugar 500g cream cheese, softened 100g dark chocolate, melted

GANACHE

150g dark chocolate, chopped ⅓ cup (80ml) cream 1 Preheat oven to 160°C (140°C fan-forced). Grease a 20cm x 28cm rectangular loose-based tart tin (see Test Kitchen tip). 2 Place halved cherries in a single layer on a baking paper-lined oven tray. Roast for 20 minutes. Cool. 3 Meanwhile, process biscuits until fine. Add butter; process until combined. Press mixture over base and sides of tin. 4 FILLING Beat eggs and sugar in a bowl with an electric mixer until thick and creamy. Beat cheese in a medium bowl with an electric mixer until smooth; add egg mixture in two batches. Beat in the chocolate, then stir in roasted cherries. Bake for 20 minutes or until almost set. Cool cheesecake in oven with door ajar. 5 CHOCOLATE GANACHE Combine chocolate and cream in a small saucepan; stir over low heat until chocolate is just melted. Cool for 10 minutes before using. 6 Drizzle Chocolate Ganache over the cheesecake. Decorate with extra cherries. Suitable to freeze. Butter and Chocolate Ganache suitable to microwave.