Quadruple Chocolate Nougat Cheesecake

Method
1. Crush 12 digestive biscuits with the end of a rolling pin in a large mixing bowl.
2. Melt 16 squares of chocolate and mix with the biscuit crumbs (tip: put the biscuit crumbs IN the chocolate as this scrapes all of the chocolate from the side of the bowl)
3. Squash the mixture into a cake tin with a loose bottom. (Obviously this means that the CAKE TIN must have a loose bottom – you should not use your own fat bottom for cooking)
4. Melt 16 MORE squares of chocolate and mix them with the 500g mascarpone. Do this a little at a time. Here also you should add the cheese to the bowl the chocolate is in, so as to gather up as much of it as you can. Spread the chocolate-cheese onto the biscuit base and put in the fridge for 2 hours.
5. After the 2 hours. Melt the nougat together with a few tablespoons of fruit sugar and two capfuls of vanilla essence.
6. Allow this to cool, but not harden, and spread it over the cheesecake. Return to the fridge for another hour.
7. Melt ANOTHER 16 squares of chocolate and spread over the cheesecake.
8. When chocolate topping is cool grate some chocolate over the top. It might be nice to use white or dark chocolate for this.
9. Top with a strawberry for luck and eat until you feel sick!

Thanks to
Louise Parnell from the United Kingdom for submitting this quadruple chocolate nougat cheesecake recipe.

Added on 12 September 2007.