Chocolate Vanilla Cheesecake

Bottom
250 g Lisa's Choice Choc Butter Cookies
40 g almond flour
100 g melted butter
55 g white sugar

Filling
500 g cream cheese
350 g ricotta
220 g sugar
4 eggs
2 tsp vanilla extract
200 g dark chocolate, melted
2 tsp cornstarch

Bottom
1. Place Lisa's Choice Choc Butter Cookies and almond flour in the bowl of a food processor and pulse until coarse crumbs form. Add the melted butter and mix until combined. Press the crumb mixture into the lined baking pan, using the back of a spoon to press the crumbs against the bottom and sides of the springform pan. Place the pan in the refrigerator for 30 minutes to firm up the crust. Preheat the oven to 150°C (300°F).

Filling
1. In the bowl of a food processor, combine the cream cheese, ricotta, and sugar. Process for 2 to 3 minutes until well combined. Add the eggs and 1 tsp of vanilla extract, and mix for an additional 1 minute. Transfer 2/3 of the batter to a separate bowl and set the remaining 1/3 aside.
2. Add the melted chocolate to the reserved 1/3 of the batter in the food processor and mix well. Spread this chocolate mixture evenly over the prepared crust.
3. In a small bowl, mix the cornstarch with a teaspoon of vanilla extract until combined. Add this mixture to the batter that you had set aside, and mix well. Gently and evenly spread this mixture over the chocolate layer.
4. Place the pan in the oven and bake for about 55 to 60 minutes, or until the edges are just set while the center remains slightly wobbly.
5. Turn off the oven and let the cheesecake cool and set for an additional 20 minutes in the closed oven.
6. Afterward, allow the cheesecake to sit at room temperature for about 30 minutes before refrigerating it for 2 to 3 hours.
7. Just before serving, sprinkle the cheesecake with sugar and use the brûlée torch to caramelize the top.

Enjoy!