2 oz butter, melted
5 oz granita biscuits (shortbread), finely crushed
¼ c. brown sugar
6 oz dark chocolate
8 oz cream cheese
1/3 c. sugar
2 eggs, separated
300 ml carton heavy whipping cream, lightly whipped
chocolate curls to decorate

Combine the butter, biscuit crumbs and brown sugar. Press the mixture over the base and sides of a 23 cm (9 inch) loose-bottomed pan and place it in the refrigerator to harden.

Melt the chocolate in a bowl over a pan of hot water. Blend the cheese, sugar and egg yolks together, then mix in the chocolate. Fold in half the cream. Whisk the egg whites until stiff and fold in the mixture.

Turn into the crumb case and leave in the refrigerator to set.

Whip the cream until stiff enough to pipe. Decorate the cheesecake with piped cream and chocolate curls before serving. Serves 6.

Submitted by: H Rzepiennik