Instructions

1
Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the two long sides.
Step 2
Place the biscuits in a food processor and process until fine crumbs form. Add the butter and process until combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan. Cover with plastic wrap and place in the fridge to chill.
Step 3
Meanwhile, place 125ml (1/2 cup) cream and 250g of chocolate in a small saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool slightly.
Step 4
Use electric beaters to beat the cream cheese, sugar and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition until combined. Add the chocolate mixture and beat well to combine. Pour mixture over the biscuit base.
Step 5
Preheat oven to 180C/160C fan-forced. Place slice in the oven and bake for 30-35 minutes or until just set. Turn off oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent cheesecake layer from cracking). Place in the fridge for 3 hours to chill.
Step 6
Place the extra cream and remaining chocolate in a small saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool slightly. Pour over the cheesecake layer. Place in the fridge for 2 hours or until set.
Step 7
Use baking paper to carefully lift the slice from the baking pan. Use a sharp knife to cut into pieces.