1 pkt shortbread biscuits4 tablespoons butter (melted)
1kg cream cheese
8 eggs
300ml reduced cream
250g white chocolate
220g caster sugar
150g dark chocolate
Crush shortbread biscuits and melted butter together. Add more butter if mixture is too crumbly. Press into greased baking tin. Put in fridge to firm up.
Using electric beater, beat cream cheese until smooth and fold in eggs.
On stove, slowly melt 150g reduced cream and white chocolate. Once melted, add to cream cheese mixture and add caster sugar, blend.
Pour mixture over base and bake in low/moderate oven for 1 hr. Place cheesecake in fridge to firm up.
On stove, slowly melt 150g reduced cream and dark chocolate, bring to the boil.
Pour over cheesecake. Return to fridge until top is set.
