Ingredients
250 g(8 ounces) butternut snap biscuits
80 g(2½ ounces) butter, melted
120 g(4 ounces) white eating chocolate
1 vanilla bean
125 g(4 ounces) cream cheese, softened
1/4 cup(55g) caster (superfine) sugar2 eggs1/2 cup(125ml) pouring cream
100 g(3 ounces) fresh cherries, seeded
100 g(3 ounces) fresh blackberries
60 g(2 ounces) white eating chocolate, extra100 g(3 ounces) fresh cherries, extra
100 g(3 ounces) fresh blackberries, extra
Steps
Grease a 12.5cm x 35cm (5-inch x 14-inch) loosebased flan tin.
Process biscuits until fine. Add butter; process until combined. Press mixture over base and sides of flan tin. Refrigerate 30 minutes.
Preheat oven to 150°C (170°C fan-forced).
Break chocolate into a small heatproof bowl; place bowl over small saucepan simmering water, stirring, until smooth. Cool.
Split vanilla bean lengthways; scrape out seeds (keep vanilla pod for another use, see tips). Beat cheese, sugar, eggs and vanilla seeds in a small bowl with an electric mixer until thick and smooth. Add cooled melted chocolate and cream; beat until mixture thickens slightly. Pour filling into tin; sprinkle with fruit.
Bake cheesecake about 30 minutes; cool in oven with door ajar. Refrigerate 2 hours.
Just before serving, place extra chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Top cheesecake with extra fruit, drizzle with chocolate.