Method
Line and grease the base of a 9 inch springform
tin with foil. Crush biscuits into crumbs. Melt butter
in a saucepan then stir in buscuit crumbs. Press around
the base of tin and cool in the refrigerator for 1 hour.
Preheat the oven to 160C / 325F / gas mark 3. Beat the
cream cheese in a bowl until fluffy, add sugar, flour
and vanilla essence, beat until smooth. Gradually beat
in the eggs. Separate half the mixture into another
bowl. Melt the plain and white chocolate in separate
bowls over a pan of simmering water, leave to cool.
Stir the plain chocolates into one of the cream cheese
mixtures and the white chocolate into the other. Pour
the 2 mixtures alternately over the biscuit base, then
using a knife swirl the mixtures to create a marbled
effect. Bake for 50-60 minutes. Leave in the oven with
the door ajar until cold, then refrigerate for 2 hours
before removing the all chocolate cheesecake from tin.
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