1 ½ x 250g packets Choc Ripple biscuits
125g unsalted butter, melted
2 x 207g boxes Lindt Gourmet Truffles (See Tip)
300ml tub thickened cream, whipped
Finely grated dark chocolate, to serve
180g block white cooking chocolate, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
1/3 cup caster sugar
250g tub sour cream
2 teaspoons vanilla extract
Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of the prepared pan. Refrigerate.
To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%) for about 1 minute, stirring every 20 seconds, until just melted. Remove. Stir until smooth. Cool to room temperature.
Process cream cheese and sugar in same, clean food processor until smooth. Add sour cream and cooled chocolate. Process until smooth. Scrape down the side of processor and pulse until combined. Add eggs and vanilla. Pulse until smooth.
Arrange half the truffles over biscuit base. Pour over filling. Place pan on an oven tray.
Cook in a slow oven (150C) for about 45 to 50 minutes, or until just set. Cheesecake should still have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar for 1 hour. Remove. Refrigerate for 6 hours, or overnight until firm.
To serve, dollop whipped cream over top of cheesecake. Decorate with remaining truffles and grated chocolate.