200g Nutikrust biscuits or ginger biscuits 100ml melted butter 800g cream cheese, room temperature 200g sour cream, room temperature 180g castor sugar 40g cocoa powder, sifted 4 large eggs 200g dark chocolate, melted and cooled For the meringue topping: 4 large egg whites ½ cup castor sugar Preheat oven to 100C. Cover the outside of a 24cm spring-form tin with foil. Place biscuits into a food processor and pulse until fine. Mix the melted butter into the biscuits then press into a spring form tin. Refrigerate the base while making the filling. In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs. Fold in the melted chocolate until smooth then pour into the base. Place the tin into a larger tin, filled with water, then 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 overnight until set completely. Place the egg whites into a bowl set over boiling water, then whisk until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.