Black Forest Cheesecake

Serves 10 to 12

400g Bourbon Biscuits, finely crushed
2 tbsp. light brown soft sugar
100g unsalted butter, melted
40g dark chocolate, grated
300g cream cheese
300ml double cream
100g (1 packet) My Secret Kitchen Black Forest Cheese Ball & Dip Mix
100ml double cream, whipped
200g dark chocolate grated
8 cherries - fresh or canned in light syrup

Use a little of the melted butter to grease a 9" / 24cm loose bottomed flan tin.
In a large bowl, mix together the crushed bourbon biscuits and the soft brown sugar. Drizzle in the melted butter and stir to thoroughly combine. Then add the dark chocolate, mix and tip into the prepared tin.

Beat together the cream cheese and double cream and fold in 2/3 of the Black Forest Cheese Ball Mix. Leave to stand for 10 minutes.

Pour half of the cheese cake filling into the chocolate bourbon biscuit base. Sprinkle over the remaining Cheese Ball Mix and top with the remaining cheese cake filling.

To garnish, sprinkle the grated dark chocolate over the top of the cheesecake and pipe 8 rosettes of whipped cream around the edge then top each with a cherry.