1 1/2 oz. (40g) butter
1 packet of ginger nuts (200g)
2 oz. (50g) dark chocolate
1 bar white chocolate (150g)
1 tub curd cheese (Mascarpone) (250g)
1 tub yogurt (200g)
3 oz. caster sugar (75g)
1 tub double cream (284 ml)
cocoa powder for dusting (optional)

Lightly oil an 8-inch loose-bottomed cake tin with sunflower oil. Make sure you grease right up the sides. Next, put the butter in the saucepan with half of the dark chocolate, and melt over a low heat.

Put ginger nuts in a (clean) plastic bag. Then put that bag in another bag. Crush the ginger nuts, until your preferred size of crumb is reached.

Stir all the crumbs into the melted chocolate/butter, until well mixed. That's your base. Just press it firmly onto the base of your tin, and wrap it in the fridge to chill.

Break up all the white chocolate into the bowl, and melt it gently over a pan of simmering water or in a double boiler. The water shouldn't touch the bottom of the bowl. At this point you need to watch like a hawk, and keep stirring.

After the mixture is melted to a lovely sticky goo, take it off the heat and beat in the yogurt, sugar, and curd cheese, until well-blended. Lightly whip the cream, then fold into the cheesecake mix.

Once well-folded, pour it over the chilled base, and grate the remaining dark chocolate over the top in an artistic fashion.

Dust with the cocoa if you feel so inclined. Finally, pop the whole kit and caboodle back in the fridge, and let it chill out for at least four hours, preferably overnight if you can bear to wait !!!!

Submitted by: Sara.