- 1¼cups digestive biscuit crumbs
- ¼ cup sugar
- ¼ cup melted butter
- 700g Philadelphia
- 1 ½ cups sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla essence
- 1-1/3 cups heavy cream, divided
- 120g dark chocolate melts
- 284g jar St. Dalfour Black Cherry Fruit Spread
Mix crust ingredients and pat in to a 20cm spring-form pan. Bake for 10 minutes at 180 degrees (C°). Cool.
Pre heat oven to 200 degrees (C°). Mix cream cheese and sugar together. Add eggs one at a time.
Add sour cream and vanilla. Combine well.
Place on the bottom shelf of the oven a pan full of 8 cups of water to retain moisture in the oven when cooking.
Pour the mixture over the biscuit crust and bake in oven for 15 minutes.
Remove cake from oven and decrease oven temperature to 110 degrees (C°) before baking for a further 50 minutes.
After this time let the cake sit in the oven with the door slightly a jar so heat can escape for an hour. Then chill in fridge.
For the Chocolate cream, heat 1/3 cup of cream in a saucepan then pour in chocolate bits. Let them sit for a minute then stir in to cream. If they do not melt add a small amount of boiling water. Let it cool.
Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with spoons of St. Dalfour Black Cherry fruit spread.