250g packet Choc Ripple biscuits
125g unsalted butter, melted
Dark chocolate curls and extra morello cherries, to decorate
200g dark chocolate, chopped
2 tsps powdered gelatine
2 tblsps water
375g cream cheese, at room temperature
½ cup caster sugar
300ml tub thickened cream
1 cup drained morello cherries
Grease a 24cm springform pan (22cm base). Line base with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base and three-quarters up the side of pan. Refrigerate while preparing filling.
To make filling, place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until just melted.
Remove from heat. Cool for 10 minutes.
Meanwhile, sprinkle gelatine over water in a heatproof jug sitting in a saucepan of simmering water. Stir until dissolved. Remove. Cool slightly.
Beat cheese and sugar in bowl of an electric mixer until smooth. On a low speed, beat in cream, chocolate and gelatine mix until smooth. Fold in cherries. Spoon into pan. Smooth top. Cover. Refrigerate overnight.
To serve, remove side of pan. Slide cheesecake onto a serving plate. Decorate with chocolate curls and extra cherries.