100g melted butter

65g cocoa powder

45g sugar

1 tsp vanilla bean paste

175g crushed cream crackers

100g chopped walnuts

60g desiccated coconut


1kg cream cheese

6 eggs

300g sugar

90g sour cream

tsp vanilla

45g custard powder

Chocolate top

160g milk choc chips

25g butter

250ml cream


1. Base – combine, then press into the base and a little up the sides of a 250mm springform. Bake at 170C for 5 minutes, cool

2. Top – combine, then spoon onto the base, cook 1 and a half hour. Cool completely

3. Ganache top – heat the cream to scalding point. Pour over the choc chips and butter (in a bowl). Whisk until very smooth and silky.

4. Cool slightly, spoon/pour onto the cheesecake. Chill until set

5. Serve with pouring cream and soft summer fruits.