Ingredients:

  • 250g Chocolate Ripple biscuits, crushed into fine crumbs
  • 80g Unsalted butter, melted
  • 1 tbsp Granulated sugar
  • 750g Full-fat cream cheese, room temperature
  • 200g Caster sugar
  • 200ml Sour cream
  • 3 Large eggs, room temperature
  • 2 tsp Pure vanilla bean paste
  • 50g Dutch-processed cocoa powder
  • 60ml Boiling water
  • 2 tbsp Maple syrup

Instructions:

  1. Preheat your oven to 160°C (320°F) and line a 23cm springform pan with parchment paper.
  2. Combine the crushed chocolate ripple biscuits, melted butter, and 1 tablespoon of granulated sugar. Press firmly into the bottom of the prepared pan and bake for 10 minutes to set the structure.
  3. In a small bowl, whisk the Dutch-processed cocoa powder, boiling water, and maple syrup until a smooth, concentrated paste forms. Set aside to cool.
  4. In a stand mixer, beat the room-temperature cream cheese and caster sugar until smooth and completely emulsified, ensuring no lumps remain.
  5. Add the sour cream and vanilla bean paste, mixing until just combined.
  6. Incorporate the eggs one at a time on low speed, mixing only until just blended to avoid incorporating excess air which causes cracking.
  7. Pour the vanilla cheesecake batter over the pre-baked base. Dollop the cocoa paste mixture onto the surface and use a skewer or knife to create deep mahogany swirls.
  8. Wrap the outside of the pan in heavy-duty aluminum foil and place in a large roasting pan filled with hot water (water bath).
  9. Bake for 1 hour and 15 minutes. Turn off the oven and leave the door slightly ajar to let the cheesecake cool slowly for one hour.
  10. Remove from the water bath and refrigerate for at least 6 hours or overnight before serving.