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1
Preheat the oven to 160C.
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2
Using a little butter, lightly grease the bottom and sides of a 9-inch spring-form tin.
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3
In a mixing bowl, combine the chocolate chip biscuits crumbs with the melted butter and mix well.
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4
Press the crumb and butter mix lightly onto the base of the spring form tin, then scatter the raspberries or the black cherries on top.
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5
Set aside.
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6
In a large mixing bowl using an electric mixer, combine the cream cheese, vanilla extract and vanilla bean seeds and beat until light and creamy.
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7
Add the eggs, 1 at a time, mixing on low speed after each addition until just blended.
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8
Add the flour to the cream cheese mixture and beat until smooth.
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9
Add the melted chocolate, orange zest and Creme Fraiche, then mix well.
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10
Pour the batter into the prepared tin and bake gently for 1 hour.
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11
Turn off the oven and leave the cheesecake to cool slightly in the oven for a further 10 minutes before removing, or until the centre is almost set.
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12
Run a sharp knife around the rim of the tin and allow the cheesecake to cool on a wire rack before removing the tin.
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13
Refrigerate at least 4 hours or overnight before serving.
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14
To serve: scatter the cheesecake with a few cherries or berries along with a few torn mint leaves and dust with the icing sugar .
