OOOHHHHH YEEEEEEEESSSSSSS! I have just scoffed two of these chocolate cheesecakes! I don't really have a sweet tooth - apart from cheesecake...obviously! I will keep this short and sweet. Last night I was watching a show about really skinny people vs really fat people and I suddenly got an urge for chocolate so...I made these! YUMMY! This is the basic recipe. As you will see, I made four individual ones. Experiment. Go on...ditch the diet for a day!!!!!
My other two won't last long...
TOP TIP - Use the remains as a facemask!

LMx

Recipe

For the base:

100g/4oz plain chocolate digestive biscuits.
crushed (I used ginger snaps)
50g/2oz butter, melted


For the cheesecake:

150g/5oz plain chocolate, broken into pieces. 
700g/1½lb full-fat soft cheese. 
225g/8oz caster sugar
. ½ tsp vanilla essence. 
2 size 2 eggs

1.Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.

2. Mix together the ingredients for the base and press into the prepared tin.

3. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.

4. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat and mix. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining mixture and stir well. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.

5. Bake the cheesecake for about 30 minutes or until the cheesecake becomes puffy at the edges but soft in the centre. Turn off the oven and leave the cheesecake to cool.
6. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.