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Chocolate ripple biscuit cheesecake base recipe

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Chocolate ripple biscuit cheesecake base recipe

Preheat oven to 180C (160C fan). Grease a 13cm x 36cm rectangular tart tin. Put the biscuits and melted butter within the bowl of the mixer and blend before the mixture resembles wet sand. Put the mixture within the tart tin and press firmly within the base and sides from the tin. Bake within the oven for 10-12 mins or until firm. Let it awesome completely.

Put the cream cheese, sugar and vanilla flavoring within the bowl of the electric mixer, beat until smooth. Add some eggs, individually, beating well in between each addition. Divide the mix into two equal amounts and add some melted chocolate to 1 portion. Spoon alternate levels of the chocolate and vanilla mixture in to the tart situation after which, while using finish of the spoon, swirl the 2 mixtures to produce a 'ripple' effect. Bake for 25-25 minutes or until just set. Awesome and serve.

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