No.1 and No.3 chocolates both complement the biscuit caramel notes.

Ruth Hinks, UK World Chocolate Master

Base

1. Preheat the oven to 150°C.
2. Line a 9” cake ring with greaseproof paper.
3. Crush the biscuits, and combine with the melted butter.
4. Press the mixture into the lined cake ring.

White Chocolate Cheesecake

1. Mix together the cream cheese and sugar. 
2. Add the eggs, and mix well.
3. In a plastic bowl, melt together the No. 1 white chocolate and milk in the microwave.
4. Add the chocolate mixture to the cream cheese mixture, and mix well.

Coffee Cheesecake

1. Mix together the cream cheese and sugar.
2. Add the egg, and mix well.
3. In a plastic bowl, melt together the No. 3 coffee chocolate and milk in the microwave.
4. Add the chocolate mixture to the cream cheese mixture, and mix well.

Assembly

1. Pour the white chocolate cheesecake mixture on top of the biscuit base.
2. Pour in the coffee cheesecake mixture.
3. Take a skewer or knife, and marble the two cheesecake mixtures together.
4. Bake for 50-55 minutes.
5. Cool and serve.