There is quite a bit of effort in this cheesecake but it is well worth it and for a special occasion your guests will be pleased you did! Using Pause as your beer will give you a chocolate stout taste where as Half-Time will give you a chocolate orange taste in your cheesecake.
120g of your favourite chcolate chip cookies crushed
60g of butter, softened
2 tbsp of sugar
1/4 tsp of good cocoa powder
3 x 200g tubs of cream cheese
200g of caster sugar
200g of good quality chocolate
2 tbsp of double cream
180 ml of either Pause or Half Time
2 tsp of vanilla extract
Pre-heat your oven to 180C or gas mark 4 and prepare a nine inch spring form cake pan with butter.
Combine the crushed cookies,butter, the 2 tbsp of sugar and cocoa in a medium sized bowl,mix well and press the mixture into your cake pan.
Using an electric mixer place the cream cheese into the bowl and set on a low speed until smooth now slowly add the 200g of caster sugar then the eggs one at a time, when all the ingredients are combined turn off your mixture.
Break your chocolate into small pieces and place in a small bowl and add the double cream,you can either heat over a pan of simmering water or melt in a microwave on a low setting, when melted beat into the cream cheese mixture, now add the beer and vanilla extract and pour over the crushed cookie mixture.
Making a water bath place your cake pan in a large roasting pan and fill with water until it reaches half way up your cake tin and bake in the oven 45 minutes.
After 45 minutes turn of your oven and leave the cake inside with the door slightly ajar for another 40 minutes, now remove the cake and loosen from your pan and chill in a fridge for at least for five hours.
Decorate as you wish but I like to decorate with whipped cream and grated chocolate.