Chocolate Heart Attack

Base


150g packet chocolate wafers
1 tablespoon caster sugar
60g butter, melted


Middle

300g dark chocolate*, chopped
1kg cream cheese, softened
1¼ cups plus 2 tablespoons caster sugar
¼ cup cocoa
4 eggs

Top

¾ cup pouring cream
90g dark chocolate*, chopped
90g milk chocolate, chopped
1 tablespoon caster sugar

• Preheat oven to 180°C. Grease a 22cm springform pan and line the base with baking paper. Blend the wafers in a food processor until finely ground. Add the sugar and blend till combined. Add the melted butter and blend till well combined. Press the crumbs evenly on the base. Bake until just set, about 5 minutes. Set aside and allow to cool.
• For the middle, place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Allow to cool - it is very important that it is room temperature, but still pourable otherwise the it will harden on contact with the cream cheese. Place the cream cheese, sugar and cocoa in a food processor and blend until smooth. If you don’t have one big enough, use an electric mixer. Add the eggs one at a time, blending well after each addition. Stir in the cooled chocolate. Pour the mixture over the base and smooth the top. Bake until the center is just set and the top appear just dry. Cool in the pan at room temperature. Transfer to fridge and chill overnight.
• For the top, place the cream, chocolate and sugar in a medium saucepan over low heat and stir until smooth. Allow to cool slightly. Pour over the top of the cheesecake and spread evenly. Chill in the fridge until the top is set, about 1 hour. Let it stand for 2 hours at room temperature before serving.

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