Cheesecake is believed to have originated in ancient Greece.

Historians say cheesecake was served to

the athletes during the first Olympic Games held in 776
250g plain chocolate biscuits
1/2 t ground cinnamon
100g butter, melted
250g dark chocolate, finely chopped
3/4 c caster sugar
3 eggs
3 x 250g pkts cream cheese, at room
temperature
2t cocoa powder, sifted
1t vanilla essence
2 x 300g sour cream
Cocoa powder, extra, to serve
1. Preheat oven to 160°C.
Brush a 24cm springform pan with melted
butter to lightly grease. Line the base with
non-stick baking paper.
2. Whizz biscuit, cinnamon and butter in food processor. Spread on bottom and sides with glass.
Cover with plastic wrap and place in the fridge for 30 min.
3. Melt chocolate in a heatproof bowl over a saucepan of simmering water.
4. Beat together the sugar and eggs until light and
creamy. In a separate bowl beat cream cheese until
soft and no lumps. Add the cream cheese to the egg
and sugar mixture and beat 5 to 7 minutes on
medium-high speed until mixture is light, fluffy,
and almost white in color.
5. Gradually add in the flour, Use a metal spoon to fold
in the chocolate, cocoa powder and vanilla until just
combined avoid over-mixing, which will deflate the
batter and make the cake dense and tough. Add
the sour cream and stir to combine.
6. Pour the mixture into the biscuit base and smooth the
surface. Bake for 1 hour or until just set in the centre.
Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will
prevent the cake from cracking). Cover and place in fridge for 2 hours to chill.
7. Dust with extra cocoa powder or drizzle with melted chocolate thinned with milk.