Preheat the oven to 180°C. Using a 20cm spring form cake tin, wrap the outside of the tin with foil. Lightly grease tin. Mix the crushed biscuits with the cocoa and butter and press into the prepared cake tin. Chill while you make filling.
Using a whisk or electric mixer combine cream cheese, sour cream, sugar, cornflour, eggs, and vanilla until smooth. Then gradually add melted chocolate until it’s just combined. Spread half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Spoon the caramel evenly over chocolate mixture and then top with the remaining chocolate mixture. Cover with tin foil.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the cake tin. Bake the cheesecake for 50 minutes or until the edges are set but the centre still jiggles. Once cooked, turn off the oven, leaving cheesecake inside for 1 hour to set. Then cool and put in fridge to chill for 3 hours or overnight. Serve with grated chocolate shavings sprinkled on top.
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