Rum and raisin cheesecake

• Makes: 21cm x 31cm slice tin, with removable base *

_Base _

• 1 packet (250g) Arnott's *

• Choc Ripple biscuits, crushed *

• 120g unsalted butter, melted *

• 100g dark chocolate, melted *

• _Filling _ *

• 100g raisins soaked in 30ml *

• of rum, overnight *

• 250g cream cheese *

• 70g caster sugar, sifted *

• 400ml thickened cream, *

• lightly whipped *

• 60g dark chocolate, grated *

• _Topping _ *

• 100g dark chocolate, melted *

Line base of slice tin with baking paper and spray sides lightly with oil and set aside. In a clean bowl, mix together all the ingredients for the base. Once all combined, press into base of tin evenly. Pop into fridge. For the filling: Place raisins and rum in bowl and allow to soak overnight. In a clean bowl, using electric beaters, beat together cream cheese and sugar until light and creamy, 3-4 minutes. Fold in lightly whipped cream, followed by grated chocolate and raisins and any liquid. Spread filling evenly over base, drizzle with melted chocolate. Pop back into fridge and allow to set for 2 hours before serving.