Leanie's Choc Chip Cheesecake

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Recipe's preparation

1. Lightly grease a 23cm springform pan and line with baking paper.
2. Place raw sugar into a clean bowl with measuring cup. Mill 9 sec/speed 9. Set aside for use in filling. Clean lid with paper towl tor tea towel.
3. Place butter into bowl and melt for 3.5 mins/50degrees C/ Counter-clockwise/Speed 3.
4. Add chocolate biscuits to butter and blend 8 sec/speed 8.
5. Scrape down sides and blend for another 3 sec/speed 8.
6. Press biscuit mixture evenly over the base of the pan and 3cm up the sides. Refrigerate for 20mins, retouching sides after 10mins. Prepare filling while base cools.
1. Pour boiling water into a small bowl or glass, sprinkle gelatine on top and stir until dissolved. Allow to cool for 10mins.
2. Meanwhile, place white chocolate into clean bowl with measuring cup. Chop for 5 secs/speed 7. Melt 4 mins/45 degrees C/speed 2. Scrape down sides and continue melting 2mins/45degrees C/speed 2.
3. Add cream cheese, caster sugar, cream and vanilla extract to melted white chocolate. Mix 20sec/speed 5.
Scrape down sides. Mix again 20sec/speed 5.
Pour into large bowl.
4. Stir cooled gelatine mixture into cheesecake filling mixture, then placed chunked Flake chocolate on the surface of the mixture. Fold Flake chocolate in carefully.
5. Pour the filling mixture into the chilled biscuit base and refrigerate for atleast 3.5 hours, until set.
1. Once cheesecake has set, place dark chocolate into a clean bowl with measuring cup. Chop 5 sec/speed 7.
Melt 4 min/50degrees C/speed 2.
Scrape down sides and continue melting 2mins/50degrees C/speed 2.
2. Pour dark chocolate into a piping bag and drizzle over cheesecake in a beautiful zigzag pattern.
3. Decorate with strawberries and crumbed flake chocolate.