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1
Butter and line 4 individual loose-bottomed tin with baking parchment.
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2
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
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3
Transfer the crumbs to a bowl, then pour over the melted butter.
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4
Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
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5
Chill in the fridge for 1 hour to set firmly.
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6
Make the filling:
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7
In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar .
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8
Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.
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9
Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.
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10
Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.
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11
Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
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12
Leave to set in the fridge for 1 hour.
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13
After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)
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14
Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.
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15
To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
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16
Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.
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17
Serve with Vanilla ice cream or just cream.
