Ingredients
Chocolate biscuit base
Method
1.Place chocolate in a small heatproof bowl, spoon over sour cream. Microwave on high power (100%) for 2 minutes, stirring halfway. Whisk until smooth; add vanilla bean paste. Cool to room temperature.
2.Preheat oven to 150°C (130°C fan-forced). Grease a 25cm springform pan; invert base. Line the side of the pan with baking paper.
Chocolate biscuit base
3.Combine chocolate and butter in a medium bowl; microwave on medium (50%) power for 60 seconds. Stir until smooth. In a food processor, process the biscuits until fine crumbs. Add to dark chocolate mixture in bowl, stir to combine. Press the biscuit mixture over base firmly.
4.Beat cream cheese and sugar in a large bowl of an electric mixer for about 5 minutes or until smooth and creamy. Add egg yolks one at a time, beating until just combined between additions. Beat in white chocolate mixture.
5.Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the extra sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.
6.Bake for 40 minutes or until top is set but the middle still has a wobble. Turn off the oven and cool with the door open. Refrigerate for 6 hours or overnight.
7.To serve, decorate the cheesecake with berries and chocolate curls.
Cheesecake suitable to freeze. Chocolate suitable to microwave.
Note
