170 g Digestive biscuits, crushed 2 tbsp butter, melted 120 g softened cream cheese 3/4 cup thickened cream 1 cup castor sugar 1/4 cup cocoa powder, dissolved in a little hot water 2 tsp vanilla extract
Chill the cocoa mixture. Mix the digestive biscuits and butter together in a bowl. Press the mixture onto the bottom of a 24cm spring form pan. Set aside in the fridge. Beat the cream cheese and sugar together. Whisk the cream until it forms soft peaks, then fold in the melted chocolate, and vanilla essence. Mix the cream cheese and chocolate cream mixtures together. Pour the cream cheese mixture over the top of the chilled spring form pan and set in the freezer for half an hour and then store in the fridge. Decorate as desired and enjoy.
(This recipe was published in South China Morning Post paper-Hong Hong)
