The Dark Dark Cheesecake

My son loves to bring biscuits to school and always forgets to eat. And when he's back, it all mushed up. Who would want to eat that? So I thought, why not make a cheesecake? And to hide these bits and pieces of different coloured biscuits (imagine combination of oreo, cheese and peanut biscuits), I decided to make a dark dark cheesecake. It's dark, moist, not too sweet, and very chocolatey! Next time, I'll add dark chocolate chips or some chopped nuts.

The Dark Dark Cheesecake

The Dark Crust
So I crushed all the biscuits finely (about 200g), they did not stay long enough in my son's bag, and added some cocoa (about 3 T) to darken the mixture, sugar (1 T) to sweeten it a bit, and melter butter (1/3 cup) to bind everything together. Pressed it on to the bottom of a non-stick 9" springform pan, and baked it at 180 C for 10 minutes. Set aside.

The Dark Filling
Make sure all ingredients are in room temp
500g cream cheese
1/3 cup butter
1-1/4 cup sugar
3/4 cup good quality cocoa
3 eggs
250g sour cream

Cream the cream cheese and butter until there are no more lumps. Add in the sugar and cocoa and mix till well combined. Beat in the eggs one at a time then add the sour cream. Pour into the springform pan and bake at 150 C for 50 mins to an hour. Run a spatula around the edge and set aside to cool. Once cool, put a cling wrap on top and refrigerate for at least 5 hours before serving

Serve with whipped cream and some chocolate syrup....