Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine the first 4 ingredients. mix well. pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. leave on one side. melt over hot (not boiling) water, milk chocolate chips. stir until smooth and then set aside. pour milk into a small saucepan and sprinkle the gelatine on top. set aside for a minute. in a large bowl, combine cream cheese, sour cream and melted chocolate chips. beat until fluffy. beat in gelatine mixture and almond essence. fold in the whipped cream. pour into prepared pan and chill until firm for about 3 hours. run knife around the edge of the cake to separate from pan, remove base carefully. garnish with whipped cream or chocolate shavings, if desired.

Target recipe: lightly grease a 22cm springform tin. mix the ground biscuits with the water in a bowl. press the crumbs into the tin. in a bowl beat the cream cheese and sour cream till smooth. add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined. pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.