100g Butter, melted
250g chocolate ripple biscuits
500g carton low-fat cottage cheese
250g cream cheese
185g castor sugar
1 tsp vanilla essence
50g dark chocolate, melted
175g dark chocolate
To make the cheesecake...
Preheat oven to 150 degrees celsius.
Crush the biscuits until they are like coarse bread crumbs. Add the melted butter and press into a 23cm spring form tin (I lined the bottom of the tin with baking paper and greased the edge (just to make it easier to remove later). Set aside in the fridge.
Melt the chocolate and allow to cool for 20 minutes. Put the cottage cheese through a sieve, pushing it with the back of a spoon (this gets rid of the lumps). Cream together the cheeses and sugar until combined. Add eggs one at a time, along with vanilla, beat until smooth.
Pour half the mixture on top of the biscuit base. With the other half, fold in the melted chocolate. Spoon over the vanilla mixture then once all of the chocolate mixture is in, use a knife to gently swirl the two flavours together (make sure not to do too much of this, otherwise they will mix together).
Bake in oven for 1hr or until the cheesecake feels set.
To make the Ganche...
Heat the cream until just before boiling point. Pour over the chocolate and mix together until smooth. You'll need to allow this to cool before putting it on the cheesecake. This quantity will be enough for the top and edge of the circle, but you may need to make extra to decorate further