1. BASE: 2. Place melted butter and biscuits in a blender or food processor and combine until fine crumbs. 3. Press evenly and firmly into a 23cm (9") spring form or removable base tin. 4. Place in fridge. 5. FILLING: 6. Melt the chocolate. 7. Heat the rum in a pot on stove until it starts to simmer. 8. Add the chocolate and beat with a wooden spoon until smooth. 9. Set aside to cool. 10. Beat on low speed with an electric mixer the cream cheese until lump free and soft. 11. Still on low speed slowly add in the sugar. 12. Once the sugar is incorporated slowly pour in the cream, still on low speed. 13. Turn up the speed and whip the mixture until it holds its shape completely when the beater passes through the mix and the mixture looks a little grainy. 14. Spoon 3/4 of the cheesecake filling onto the chilled base and roughly smooth with a spatula. 15. Stir the chocolate rum mix into the remaining 1/4 of the cheesecake mixture and beat quickly until smooth. 16. Pour onto the top of the cheesecake and roughly flatten with a spatula. 17. With a fork, gently turn the mixture over a little to create a marbled effect. 18. Flatten top before tapping the tin on bench to remove air bubbles. 19. Chill overnight. 20. Remove from tin and place on serving plate. 21. Cut into slices using a hot dry knife. ---------------------------------------------------------------------------
Nutrition
Ingredients
