Recently I shared a picture on my facebook page that seemed very popular indeed. Certainly the physical cake didn't last long at all.
Now, I shall preface this recipe by stating that it is not mine. It was generously shared some time ago on another social media long since abandoned, so I can't find the user name of the original poster. That said, should the owner find this recipe and decide they'd prefer it not to be posted, please contact me and I shall dutifully remove it. And on to the recipe:
287g chocolate cookies, crushed
3 x 227g packs of cream or soft cheese (this time out I used the lactose free philadelphia, which seemed to work quiet well)
172g caster sugar
2 teaspoons vanilla essence
100g semi-sweet chocolate, melted (I prefer to use 70% cocoa chocolate)
1/2 teaspoon mint extract
Green food colouring
1) Preheat the oven to 180oC and grease a 9" loose bottom cake tin.
2) Melt the butter and mix in the crushed biscuits. Press the mixture firmly into the tin and put into the freezer.
3) In a large mixing bowl, beat the cream cheese and sugar together well. Add the eggs, one at a time, incorporating well after each addition. Add the vanilla and beat well.
4) Take out a third of the mixture and mix mint extract and green food colouring into this portion.
5) In the remaining two thirds, add in the melted chocolate and stir well.
6) Spread a little less than half of the chocolate half of the mix over the cheesecake base and allow to chill for 10 minutes.
Note: This chilling is the magic step, this is what allows the layers to be poured separately to give that wonderful look when cut.
7) Add the mint layer, making sure to spread it gently so it covers the bottom chocolate later without disturbing it. Chill and add the final chocolate later in the same manner.
8) Cook the cheesecake for 44-55 minutes depending on your oven, but you may want to check it after 40. When cooked the cheesecake, insert a knife into the cake; if cooked, the knife will come out clean. Make sure to allow the cheesecake to cool somewhere warm (on top of the oven would be ideal) as if it cools too quickly, it may crack. This doesn't harm the cheesecake or the flavour, just takes away from the aesthetics.
9) Last, but most important, enjoy!
You can see from the recipe above, it would be very easy to substitute other flavours into this cake to make a variety of cakes.. must get around to trying a chocolate orange flavour one of these days...