200g Nuttikrust biscuits
100ml melted butter
800g Lancewood cream cheese, room temperature
200g sour cream, room temperature
180g castor sugar
40g cocoa powder, sifted / 4 large eggs
200g dark chocolate, melted and cooled
For the meringue topping: 4 large egg whites and 8 tablespoons of castor sugar
Preheat oven to 100°C. Cover the outside of a 24cm springform tin with foil.
Place biscuits into a food processor, pulse until fine and mix the melted butter into the biscuits in order to press into a springform tin.
Refrigerate the base while making the filling.
In a bowl, mix together the cream cheese, sour cream, sugar, cocoa powder and eggs.
Fold in the melted chocolate until smooth then pour into the base.
Place the tin into a larger tin, filled with water, then bake for about 1 hour and 10 minutes or until the cheesecake is set and the centre is still slightly wobbly.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Place the egg whites into a bowl set over boiling water, then whisk until soft peaks form.
Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy.
Pipe or spread meringue onto the cooled cheesecake, then using a blowtorch, toast the top.
Chef Zola Nolan