Chocolate ripple cheesecake recipe
 Mary Berry adds a swirl of cocoa to this baked chocolate cheesecake for an incredible dessert. 100g/4oz plain chocolate digestive biscuits, crushed50g/2oz butter, melted 100g/4oz plain chocolate digestive biscuits, crushed 50g/2oz butter, melted 150g/5oz dark chocolate, broken into pieces700g/1½lb full-fat soft cheese225g/8oz caster sugar½ tsp vanilla extract2 large eggs 150g/5oz dark chocolate, broken into pieces 700g/1½lb full-fat soft cheese 225g/8oz caster sugar ½ tsp vanilla extract 2 large eggs Method Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.Mix together the ingredients for the base and press into the prepared tin.For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Mix together the ingredients for the base and press into the prepared tin. Mix together the ingredients for the base and press into the prepared tin. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.