Instructions

1. Grease and line a square 18cm (7inch) cake tin. Melt the butter in a saucepan, remove from the heat and stir in the crushed biscuits. Press evenly into the tin using the back of a spoon and chill until required.
2. Break the Dark Chocolate into pieces and place in a small heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes.
3. Meanwhile put the soft cheese in a bowl and beat until soft and smooth. Stir in the cream and Vanilla Extract.
4. Working quickly, mix in the melted Chocolate and then spread over the biscuit base. Smooth the top and chill for 2 hours.
5. Carefully remove from the tin. Using a 5cm (2.5 inch) round pastry cutter, cut out 9 rounds of cheesecake. Keep in the fridge until required.
6. Break up the Dark Chocolate and melt as above, then cool for 20 minutes. Gradually pour in the cream, whisking until thick and glossy. Use a piping bag a large closed star nozzle to pipe a swirl on top of each cheesecake. Prop a Zebra Triangle on top of each to serve.