Chocolate Cherry Cheesecake

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Recipe created by Vanessa, The Bubbalino Kitchen

To decorate: smother with chocolate sauce and/or edible flowers.
EDIBLE FLOWERS: To find out more about edible flowers, how to grow and other recipe ideas click here

BASE:

Preheat oven to 160°C
Grease a 10x30cm rectangular loaf tin and then line base and two long sides of the loaf tin with baking paper. Leave enough hanging out to use as handles to remove.
Place crushed biscuits in a bowl and add melted butter. Stir well until thoroughly combined.
Spread mixture out evenly into prepared tin, pressing firmly with your fingertips or the back of a metal spoon to form an even base.
Place in the oven and bake until base is set and golden, approx. 15-20 minutes.
Set aside until cool.

FILLING:

In bowl of a stand mixer, place cream cheese, icing sugar and vanilla and beat on high speed until smooth (if you don't have a stand mixer, place everything in a large bowl and use an electric beater).
Reduce speed to low and gradually add the finely chopped chocolate. Beat until it is evenly distributed but don't over-mix so that your entire mixture turns brown. Stir in Morello Cherries until combined.
In a separate mixing bowl, beat cream to stiff peaks (being careful not to over-beat). Fold cream into the cream cheese and chocolate mixture and then pour mixture over the cooled base.
Cover and chill in the fridge for at least 3 hours or overnight.
Carefully lift out of the tray using the baking paper flaps and remove the paper from the sides and base.
Transfer to a serving plate and decorate by drizzling chocolate sauce across the top in a diagonal pattern, then adorn with your edible flowers in any way you like.
To cut, heat your knife under hot water and then slice.

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