- 250g granita or other plain biscuits
- 125g butter
- 2 x 250g packets cream cheese
- 150g (2/3 cups) caster sugar
- 3 eggs
- ½ cup (125ml) sour cream OR thickened cream
- 200g white cooking chocolate
- 200g frozen raspberries
Crush the biscuits in a food processor. Melt the butter in a microwave and pour in a thin stream into the biscuits (while the machine is still running) until all are coated. Line the base and sides of a 20cm springform pan with the biscuit mixture and press down firmly. Chill in the fridge for 30 minutes.
Preheat oven to 160°C.
Place the cream cheese in the bowl of a food processor and pulse briefly to break up the larger pieces. Add the sugar and blend until smooth. Add the eggs one at a time and blend well between each addition.
Break up the chocolate into small pieces and melt over a double boiler or in 1 minute bursts in the microwave. Add the melted chocolate and cream to the cheese mixture and pulse once or twice just to combine it.
Place half the frozen berries in a small bowl and use a stick blender or a fork to crush them into a thick sauce.
Pour half the cheesecake mixture into the chilled biscuit case. Spoon half the remaining berries and half the raspberry sauce over the top. Repeat with the remaining cheese mixture, berries and sauce, then use a butter knife to gently swirl the berries through the mixture – try not to scrape the biscuit base.
Place the pan on a tray and place in centre of oven.
Bake for 50 minutes to 1 hour until the surface of the cheesecake is just set. Turn the oven off and leave the door of the oven slightly ajar (it will help prevent the surface from cracking). Allow the cheesecake to cool over the next couple of hours before putting it in the fridge to set completely.