Ingredients
Cherry syrup
Method
1.Have cream cheese at room temperature.
2.Preheat oven to 150°C/300°F. Grease deep 20cm (8-inch) round closed springform pan; line side with baking paper, extending paper 5cm (2 inches) above side.
3.Melt butter. Process biscuits until fine; add butter, process until combined. Press biscuit mixture firmly over base of pan; refrigerate 30 minutes.
4.Break chocolate into small saucepan, add cream; stir over low heat until smooth. Cool.
5.Beat cream cheese, sugar and egg in small bowl with electric mixer until smooth. Stir in cooled chocolate mixture. Pour mixture into pan; smooth surface.
6.Bake cheesecake about 1 hour. Cool in oven with door ajar. Refrigerate cheesecake overnight.
7.Make cherry syrup. Stir ingredients in medium saucepan over medium heat until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, about 2 minutes. Cool.
8.Serve cheesecake drizzled with cherry syrup.
It’s important to measure the closed springform pan; the measurement that appears on the base of the springform pan sometimes refers to the measurement of the pan when it is open.
Note
