This cheesecake is a family favourite – really, how can you go past raspberries and chocolate? Once you make it this recipe will become one you make over and over again. Easily mix it up with blueberries or blackberries – even cherries or chopped poached peaches for a peaches and cream variation.
Process biscuits until fine crumbs form. Add chocolate and butter and process until just combined. Press crumb mixture evenly over base and side of 24cm springform tin. Cover and refrigerate 30 minutes.
Meanwhile, preheat oven to 160°C/140°C fan-forced.
Place cream in small saucepan and bring to the boil. Pour over extra chocolate in a small heatproof bowl. Stir until melted.
Beat cream cheese, vanilla and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Beat in melted chocolate until just combined. Pour cheesecake mixture into tin. Scatter over raspberries. Bake for about 50-55 minutes or until just firm. Cool in oven with door ajar.
Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold half the berries then egg whites into chocolate mixture, in two batches.
Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1½ hours or until almost firm in the centre. Cool in oven with door ajar.
Refrigerate cheesecake overnight. Serve cheesecake topped with extra raspberries, mint leaves and dust with icing sugar, if desired.