AuthorUmme JahanPreheat the oven to 163°C (325°F).
Blend the chocolate biscuits and mix in the melted butter until well combined.
Press the crumbs into a 9-inch tin and bake for 10 minutes.
In a microwave-safe bowl, mix the sweet chocolate, dark chocolate, and 1/4 cup of milk. Microwave for 20 seconds and let it cool.
In a separate bowl, mix the cream cheese until smooth. Add the sugar and mix well.
Add the eggs and vanilla extract to the cream cheese mixture and mix until fully combined.
Mix in the cooled chocolate mixture.
Add the plain flour and cocoa powder and mix until well combined.
Pour the mixture onto the biscuit base and bake for 20 minutes at 163°C (325°F).
Reduce the oven temperature to 149°C (300°F) and bake for an additional 30 minutes.
Remove the cheesecake from the oven and let it cool at room temperature. Then, refrigerate for at least 2 hours to set.
Once set, slice and serve. Enjoy!
Ingredients
Directions
Preheat the oven to 163°C (325°F).
Blend the chocolate biscuits and mix in the melted butter until well combined.
Press the crumbs into a 9-inch tin and bake for 10 minutes.
In a microwave-safe bowl, mix the sweet chocolate, dark chocolate, and 1/4 cup of milk. Microwave for 20 seconds and let it cool.
In a separate bowl, mix the cream cheese until smooth. Add the sugar and mix well.
Add the eggs and vanilla extract to the cream cheese mixture and mix until fully combined.
Mix in the cooled chocolate mixture.
Add the plain flour and cocoa powder and mix until well combined.
Pour the mixture onto the biscuit base and bake for 20 minutes at 163°C (325°F).
Reduce the oven temperature to 149°C (300°F) and bake for an additional 30 minutes.
Remove the cheesecake from the oven and let it cool at room temperature. Then, refrigerate for at least 2 hours to set.
Once set, slice and serve. Enjoy!