250g scotch finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
200g dark chocolate, melted
Preheat oven to 180C. Grease a slice pan and line with baking paper.
Process biscuits until finely chopped. Add butter. Process until just combined. Press over the base of prepared pan. Cover and refrigerate for 10 minutes until firm.
Using an electric mixer beat the cream cheese and sugar until light and fluffy. Add eggs 1 at a time beating to combine. Transfer half the mixture to another bowl.
Stir the chocolate into remaining cream cheese mixture. Spoon mixtures alternating over base. Run a skewer through mixture to create a marbled effect. Bake for 25 minutes or until centre cheesecake is just firm to touch.
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