Chocolate Cheesecake

Step 1: Preheat the oven to 180c.

Step 2: Place the biscuits in a food processor and process until finely crushed; add the melted butter and process until well blended.

Step 3: Line a spring form cake tin with non-stick baking paper and press biscuit mixture into the bottom; bake for 8 minutes, remove from oven and allow to cool.

Step 4: Place the chocolate and extra butter in a saucepan over a low heat and stir until well combined and melted.; whisk in the cocoa and set aside.

Step 5: Place the cream cheese and sugar in a mixer bowl and beat until fluffy then gradually add the eggs, then the chocolate mixture and beat well; add the sour cream and vanilla and again beat well.

Step 6: Pour the mixture into the tin and wrap the base and sides with foil; place the tin in a roasting tray and fill to half way up the sides (of the springform cake tin) with boiling water.

Step 7: Bake for 45 minutes. (Maybe check cake at 40 minutes as oven temperatures vary).

Step 8: Remove cake from oven and leave to cool in the water bath for 15 minutes; remove cake from bath and cool completely. Loosely cover the cake and refrigerate for 12 hours before serving.

Step 9: To serve, cut into slices and top with strawberries or raspberries.