Indulgent creamy chocolate-y cheesecake

Made this one the other night when my friend Vee visited.  This is quite easy, an absolute pleasure to make and an even bigger pleasure to eat, but I must work on a lighter version sometime.  I cannot claim innovation for this - Mr Nigel Slater's the man (although I made some changes).

Note to self:  Learn to make good food photos. 

Also note:  Some people claim this is better after a few days when the filling thickens and generally the "cheesecake-ness" sets.  I don't know about this - I enjoyed it thoroughly after 3 hours and after 2 days as well. (It did not last longer than that). 

Ingredients:

• 20 Sweet biscuits  - I used McVities digestives (can use more or less depending on how thick a base you prefer!)
• 60g butter
• 250ml double cream - I recommend Sainsbury's extra thick double cream.  But that is also the richest and most calorific, so to thin down, can use another. 
• White chocolate, 200g - I used Green and Black's. 
• 600 g full-fat cream cheese (Philadelphia or the likes)
• Vanilla extract
• 3 good sized bananas (min 300g)

Let's prepare:

1.) Base:  Crush the biscuits.  No need for a food processor - if you are using the McVities kind, they will crumble at the slightest touch.  Put them in a nice big bowl. Melt the butter on low heat and add 3 tablespoons of the cream when nice and slightly sizzly.  Stir in all the biscuits and turn it around so that all gets a bit moist. Reserve 3 tablespoons of the crumbs, then pour the rest into a tin baking pot (25 cm diamater) and press down hard so it's nice, even and consistent. Let it rest.

2.) Choc:   Tricky bit is the chocolate.  Boil a little water in a large pan, then when it's sizzling, put a smaller pan inside it.  Crush the chocolate and put it in the small pan, letting the warming side of the pan and the surrounding heat and steam melt it.  Do not stir, wait it out patiently.  

3.) Filling:  Once the choc is melted, pour in the rest of the double cream and stir nicely.  Turn off the heat. Add some vanilla extract and stir them slowly together. Put the cream cheese in a large mixing bowl and slowly work the chocolatey cream into it, stirring evenly, until you get a thick, creamy white, consistent mousse.  

4.)  Putting it all together: Carefully scoop the filling onto the base and smooth it down evenly, but be careful. The crumbs have not yet settled and any kind of stirring can make them mix with the filling which is not what we want.  Rule of thumb is that once the filling touched the base, try not to stir it up.  Optional: Lick filling bowl and stirring spoons in the name of quality control.  Many times.  

Stick it in the fridge for at least 3 hours.  We couldn't wait and took it out after 2 and it was delicious.  When ready, slice the bananas on the top, sprinkle the reserved three tablespoons of crumbs for decoration, divide into 8 slices and enjoy!

Here's the c-bit: 

One slice contains a whopping 697 calories. Now it is worth every single calorie inside, but if you're watching the waistline, you may want to start with half a slice. Or not eat the crumb which shaves off more than 100 cals per slice.  I am looking into less calorific biscuits to use.  Also worth experimenting with Philadelphia light instead of full fat.