Dark Chocolate Cheesecake
50g dark chocolate chips
100g butter, melted
800g cream cheese, room temperature
200g crème fraîche, room temperature
180g castor sugar
40g cocoa powder, sifted
1 Tbs espresso granules
200g dark chocolate, melted and cooled
100g dark chocolate, melted (Optional)
Mix in the butter, then press into a spring form tin.
Refrigerate while making the filling.
Preheat oven to 100C.
In a bowl, mix together the cream cheese, crème fraiche, sugar, cocoa, espresso, eggs and melted chocolate until smooth.
Bake for about 1 hour 10 minutes or until the cheesecake is set and the middle is still slightly wobbly.
Cool completely at room temperature, then refrigerate for at least 4 hours or until set completely.
Drizzle the dark chocolate over the cold cheesecake, then slice and serve.