Cherry Ripe Chocolate Cheesecake

Ingredients

• 1.5 pkts choc ripple biscuits
• 75g butter melted
• 2x 250g pks cream cheese softened
• 100g sugar
• 2 eggs
• 3/4 cup (160g) sour cream
• 200g dark eating chocolate
• 2 x 85 Cherry Ripe chocolate bars chopped coarsely
• 425g can seeded black cherries in syrup, drained.

Directions

1. Line a 20 x 30 cm lamington pan with baking paper
2. Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
3. Preheat oven to 160°C (140°C fan-forced).
4. Beat the cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth; beat in eggs, one at a time. Gradually beat in cooled chocolate; stir in Cherry Ripe and cherries.
5. Spread filling into pan; bake for about 50 minutes. Cool in oven with door ajar.
6. Refrigerate cheesecake for 3 hours or overnight.