Yes, it is as rich as it sounds. Deep in flavour and texture, this simple baked cheesecake will win everyone over. Even people who don't like baked cheesecake love this, as it has the texture of a refrigerated cheesecake... smooth!
Crush chocolate bisuits into fine crumbs and add butter. Use this mix to line a springform tin (lined with baking paper) on the base and partly up the sides. Refrigerate.
In a bowl, add cream cheese, sour cream and cream. Blend until a smooth consistancy.
Add sugar, melted dark and milk chocolate and mix well.
Add eggs, one at a time, incorporating well after each egg.
Fold through the white chocolate chips and pour into the chocolate biscuit base.
Place into a pre-heated 175c oven and bake for 1 hour. The "cheesecake" should not wobble in the tin.
Allow to cool and serve with double cream. Believe me, you'll need it!
** I use a variety of choclate types in here - no reason why you can't use just 1 or 2. **Try not to extend the base too far up the sides of the tin - you don't want it to burn in the oven. ** Separate the cheesecake mixture before adding chocolate and use onto dark and white. Swirl into the baking tin biscuit base for an amazing presentation!
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