Instructions

• Prepare tin:
• 01 Line tin with a piece non stick baking paper, with a collar over the sides to aid removal for serving.
• Make biscuit crust:
• 02 Melt butter. Place biscuits into a food processor and pulse to a crumb. Add melted butter and mix. Spoon mixture into the prepared tin. Press down flat (no need to build up to the sides). Bake the crust in the oven for 15 minutes or so. Set aside to cool fully.
• Make filling:
• 03 Place cream cheese into a large bowl, beat smooth. Add sugar, vanilla and Greek yoghurt. Mix well.
• Melt chocolate:
• 04 Chop chocolate finely and place in a heatproof bowl. Using a microwave heat until melted. Blend smooth and set aside for finally adding to the filling.
• Assemble:
• 05 Pour the melted chocolate into the cream cheese filling, beat smooth. Now add the double cream and beat again until the mixture thickens. Pour the filling over the biscuit crust and smooth the top. Place the cheesecake into the refrigerator and allow to chill for minimum of 4 hours or best, overnight.
• Serve:
• 06 Remove cheesecake from the refrigerator and slice immediately to serve, using a hot knife for a clean cut, laying individual pieces on funky plates garnished with frozen raspberries.