Choc Cherry Cheesecake
There’s no better way to showcase the seasonal goodness of fresh cherries than with this rich and indulgent cheesecake
Ingredients
- 1 packet Arnott’s Choc Ripple biscuits
- 50 g desiccated coconut
- 125 g unsalted butter, melted
- 400g cherries, pitted
- 85 g pack of raspberry jelly crystals
- 350g cream cheese
- 70g caster sugar
- 400ml thickened cream
- To decorate
- 90 g dark 70% cooking chocolate, divided
- 100 ml thickened cream
- 3x 52 g Cadbury Cherry Ripe bars
- 50g whole cherries
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