Triple Chocolate Cheesecake (GF)

Instructions

1. Use a mini blender to blitz the bourbon biscuits into a fine crumb, then add to a mixing bowl with the melted butter and stir until thye are well combined.
2. Grease and line the base (with greaseproof paper) of a 20cm spring form cake tin. Tip the biscuit base mix into the tin and use a fork to press the biscuit butter mix down firmly, creating an even base layer. Place into the fridge to chill for 30 minutes.
3. In a clean bowl, use an electric hand whisk to beat the cream cheese and mascarpone for a minute until smooth and fluffy.
4. Now pour in the melted chocolate, keeping the whisk running to stop it from setting as it hits the cool cheese filling.
5. Sift the icing sugar into the bowl and use a spoon to folder the sugar in before giving the topping a final whisk until it is completely smooth and creamy.
6. Pour the topping onto the biscuit bases and use a palette knife to smooth the surface. Now transfer to the fridge and chill for 1 hour.
7. Melt the white chocolate and then drizzle over the surface of the cheesecake - light drag a fork through it to give a feathered effect. Now pop the cheesecake back in the fridge for a final 1 hour and then it is ready to serve!