- 375g butternut cookies (1½ pkts)
- 60g dark cocoa powder
- 125g unsalted butter, melted
- 1 egg white
- 500g cream cheese
- 100g caster sugar
- 3 eggs
- 20g (2 Tbsp) cornflour
- 1 tsp natural vanilla extract
- 300g sour cream
- 200g white chocolate, melted and cooled
- 140g milk chocolate, chopped
- 70ml cream
1 Preheat oven to 150°C. Combine the biscuits and cocoa powder in the bowl of a food processor and pulse until a coarse crumb forms. Add the butter and egg white and pulse until well-mixed.
2 Press the biscuit mixture into the ides and base of a lined 22cm springform cake tin to an even depth of 2mm. Freeze for 10 minutes to firm up.
3 Put the cream cheese, sugar, eggs, cornflour and vanilla in the bowl of the food processor and purée until smooth, scraping down the sides several times. Add the sour cream and purée for 30 seconds, then add the white chocolate and purée for 2 minutes.
4 Pour the white chocolate mixture into the prepared base and bake for 45 minutes with a water tray in the oven for humidity. Set aside to cool slowly on a ire rack.
5 Once cooled, combine the milk chocolate and cream in a small saucepan and cook, whisking constantly, until smooth. Pour over the cake and refrigerate until set, then slice and serve.