This is a cheesecake to die for; sinfully rich, but utterly delicious. Serve in small portions and garnish with chocolate curls for a spectacular presentation.

Ingredients

• 200 grams chocolate chip cookies
• 75 grams butter, melted
• 150 grams dark chocolate, broken into squares (see Cook’s Tips)
• 1 tablespoon cream
• ¼ cup coffee flavoured liqueur (see Cook’s Tips)
• 150 grams white chocolate, broken into squares
• ¼ cup cream
• 500 grams creme fraiche
• 3 tablespoons brown sugar (see Cook's Tips)

Method

1. Process the chocolate chip cookies in a food process until fine. Alternatively place them in a plastic bag, seal and crush with a rolling pin until fine. Add the butter and mix to make damp crumbs. Press into the base of a lined shallow sided 22cm cake tin. Refrigerate while preparing the filling.
2. Put the dark chocolate, first measure of cream and Kahlua in a heatproof bowl and melt gently over hot, not boiling, water. Alternatively, melt the chocolate mixture in the microwave on medium temperature.
3. Melt the white chocolate with the second measure of cream in the same manner.
4. Beat the creme fraiche and sugar together and divide in half. Stir the dark chocolate into one portion of creme fraiche and the white chocolate into the other.
5. Gently swirl the 2 mixtures together and pour into the prepared base. Refrigerate for 6 hours or overnight. It will set softly.
6. Serve straight from the fridge. Cut into thin wedges. Accompany with seasonal fruit.

Cooks Tips

- For easy chocolate curls, use a vegetable peeler to shave the back of a chocolate block. - For a more mellow Caribbean flavour try muscavado sugar here. It is available in supermarkets sold by Billingtons. - Energy chocolate provides good flavour for money. Otherwise given this cheesecake needs good chocolate for flavour, try an imported chocolate such as Valhrona from Sabato, Auckland. - We used Kahlua for the coffee flavoured liqueur.