Dark Ghana Cheesecake

Dark Ghana Cheesecake
Deliciously bitter, great served with sweetened whip cream or strawberries. Make the hazelnuts an optional extra if they're not your cup of tea.

Base 
250 gram packet biscuits (I used malt biscuits for the one in the pic but digestives also a good idea)
50g Whittaker's Dark Ghana Chocolate (85% cocoa), roughly chopped.
100g butter, melted

Dark Ghana Filling
150g Whittaker's Dark Ghana Chocolate, roughly chopped
1/2 cup cream
1/2 cup ground almost or very finely chopped hazelnuts
250g cream cheese
2T cocoa powder
3 eggs, at room temperature
1.2 cup caster sugar
1T vanilla essence 

1. Preheat the over to 180 degrees celcius. Like a spring-fomr cake tin with baking paper.

2. For the base, process the biscuits and chocolate in a good processor until finely chopped. Pulse in the butter. Press the crumbs into the base and up and around the sides of the prepared tin and refridgerate.

3. For the filling, melt the chocolate with the cream and stir until smooth. Mix with the ground almonds or hazelnuts, cream cheese and cocoa.

4. Beat the eggs, caster sugar and vanilla essence together with an electric mixer until very thick and light in colour. Stir gently into the cream cheese mixture and pour into the prepared cake tin.

5. Bake in preheated oven for 10 minutes, then lower the temperature to 160 degrees celcius and cook for a further 45-50 minutes or until the filling is firm to the touch. Allow to stand for 15 minutes to 'set' before dusting with icing sugar.

Serves 8 - 10 people.