Directions:
Preheat the oven to 180°C. Grease a round baking pan and line it with baking paper.
Grind the shortbread cookies in a food processor or blender. Add the melted butter and mix well. Spread the mixture evenly over the bottom of the prepared baking pan and press it down firmly. Bake in the preheated oven for about 10 minutes, then leave to cool.
Melt the chocolate over a water bath and set aside.
In a large bowl, beat the cream cheese and sugar until creamy. Stir in the melted chocolate until well combined.
Add the eggs one at a time, beating well after each addition. Add the cream and vanilla extract and mix well again.
Pour the chocolate cheesecake mixture evenly over the cooled biscuit base.
Bake the cheesecake for about 45-50 minutes or until the top is firm but still slightly wobbly in the center.
Remove the cheesecake from the oven and let it cool completely. Then chill in the refrigerator for at least 4 hours or overnight to set.
Before serving, decorate as desired with melted chocolate, fresh berries and a touch of powdered sugar.
grandma’s delicious recipes
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