Mix the melted butter (or baking spread) into the biscuit crumbs. Arrange the chocolate fingers around the edge of a 23cm springform tin. You can use the biscuit base to help keep them in place as you go. Once all the chocolate fingers are in place, press the biscuit base down until it is compact and even. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the filling into the tin on top of the biscuit base, ideally using a palette knife, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Make the ganache by putting the ingredients into a bowl and microwaving for 30
seconds, stir well, then microwave in 10 second blasts, stirring between each one, until it is fully melted and smooth. Pour it over the cheesecake and smooth out if needed. Put the cheesecake back into the fridge for 30 minutes for the ganache to set
Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe swirls all around the edge of the cheesecake. Decorate with the halved chocolate fingers and the chocolate curls. To make the chocolate curls I used a vegetable peeler to peel curls from a bar of chocolate
Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Notes
It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
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