Cherry Ripe Cheesecake

INGREDIENTS

Base
125g plain chocolate biscuits i.e. choc ripple
75g butter, melted

Filling
425g can seeded black cherries
500g cream cheese, softened
1/3 cup caster sugar
2 eggs
200g dark chocolate
3 x Cherry Ripe bars

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix well to combine. Press biscuit mixture into the base of a 24cm springform cake tin. Refrigerate for 30 minutes.

Filling
Drain cherries and sit them on some paper towel to soak up any further moisture.

Melt chocolate over double boiler. Set aside.

Roughly chop Cherry Ripe bars into small pieces.

Using an electric mixer, beat cream cheese until smooth. Gradually add caster sugar and beat well. Add eggs one at a time, beating well after each addition. Gradually add melted chocolate and beat well. Stir in cherries and Cherry Ripe pieces.

Pour filling over biscuit base. Bake at 180 degrees celsius for 50 minutes. Turn oven off and let cheesecake cool in oven with the door ajar.

When cheesecake is completely cool, refrigerate for at least 3 hours.

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