Instructions

Roughly chop the crystallised ginger and chocolate.

Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate.

Pour the boiling water into a heatproof jug and sprinkle the gelatine on the surface. Whisk until dissolved. Set aside.

Using an electric mixer, whip 300ml of cream and set aside. Then beat together the cream cheese, sugar and vanilla until light and fluffy. Gradually beat the bloomed gelatine mixture into the mix. Gently fold in the whipped cream, ginger and chocolate.

Spoon the mixture into the spring-form pan, level the top with a spatula. Cover and refrigerate overnight or until set.

Before serving remove the cheesecake from the tin and place on serving platter. Top the cheesecake with grated extra chocolate and serve.