1. Preheat oven to 160 Degrees Celsius Line springform pan with baking paper. 2. Break half chocolate into pieces and place in food processor and process until roughly chopped. Transfer to bowl. 3. Place biscuits in processor and process until fine crumbs, with motor running pour in butter. Process until well combined. 4. Press biscuit mixture into base of pan. Refrigerate for 30 minutes. 5. Place cream cheese, sour cream, sugar and vanilla in processor. Process until smooth. With motor running add 1 egg at a time. 6. Pour cream mixture on top of biscuit base. Sprinkle with the chopped chocolate and swirl through filling. 7. Bake for 50 to 60 minutes until firm in the centre. 8. Turn off oven and open door. Allow cake to cool in oven for 2-3 hours. 9. Refrigerate for 4 hours. 10. When ready to serve, grate remaining chocolate and sprinkle over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
