Name: Choc Mint Cheesecake Slice (Bars)
Yield: 4 servings
Ingredients: 185 g unsalted butter, melted; 1/4 cup cocoa, sifted; 1 cup caster sugar; 2 eggs; 1 cup plain flour, sifted; 50 g dark chocolate, melted, cooled; Mint topping; 1/3 cup caster sugar; 1 bunch mint, leaves picked; 250 g cream cheese; 3 eggs; 1/2 teaspoon peppermint extract; 100 ml thickened cream; 2 -3 drops green food coloring

1
Preheat the oven to 160u00b0C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
2
Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
3
Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
4
Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set - the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
5
Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.

Choc Mint Cheesecake Slice (Bars)

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