310 g chocolate chip cookies, finely crushed
80 g butter, melted
150 g dark chocolate, chopped
½ cup thickened cream
750 g cream cheese, at room temperature and chopped
1 cup caster sugar
2 tsp vanilla extract
3 tsp gelatine powder, dissolved in ¼ cup boiling water, cooled
300 ml thickened cream, whipped
- pray a 20cm round springform pan with cooking spray and line the base with baking paper. Combine the biscuits and melted butter in a bowl and press firmly into base and all the way up the sides of pan. Chill for 20 min.
- Meanwhile, place the chocolate and cream into a microwave-safe bowl. Cook on high (100% power) for 1 min, stirring every 30 sec until melted and smooth. Place ¼ cup of mixture into a separate bowl and set aside, reserving for the cobweb top. Allow remaining chocolate to cool slightly then pour into the biscuit base. Return to fridge while making the filling.
- Place cream cheese into a large bowl. Using electric beaters, beat until fluffy. Gradually add sugar and vanilla then beat for 3 min. Fold in the cooled gelatine mixture. Add the whipped cream and fold gently to combine. Pour mixture over chocolate in biscuit base.
- Place the reserved chocolate into a snap-lock bag and snip the corner. Pipe circles onto the top of the cheesecake. Using a toothpick, drag from the inside out to create the cobweb effect. Chill for 4 hr or until set. Transfer to a serving plate. Decorate with plastic spiders if desired. Cut into wedges to serve.