Fitwaffle’s Spiderweb Cheesecake

FOR THE BASE:

Line a 20cm (8in) square baking tin iwith nonstick baking paper.

Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined.

Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.

FOR THE FILLING:

In a large mixing bowl, beat together the cream cheese and icing (powdered) sugar with an electric hand mixer until smooth, then fold in the broken biscuits. Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.

Chill in the refrigerator for at least 4 hours, or until set.

FOR THE TOPPING:

When the cheesecake has set, put the dark chocolate pieces and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then gently stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. Repeat this with the white chocolate and cream, but microwave in 20-second bursts on low, as it is such a small amount.

Remove the cheesecake from the tin and transfer to a serving plate, then pour the dark chocolate ganache over the top and smooth it out quickly with the back of a metal spoon or a spatula, letting it drip over the edges slightly.

Transfer the white chocolate ganache to a piping bag and snip a small hole at the bottom. Pipe a tight spiral, starting from the upper left quadrant of the cake. Drag a toothpick or skewer outwards through the chocolate, starting from the middle of the spiral. This will create a web look.

Let it set in the refrigerator for at least 1 hour and serve. Enjoy!

Store in the refrigerator for up to 3 days.