Step-by-Step Instructions

1. 1.Prepare the Cookie Base

   Crush 250 grams of plain chocolate cookies in a food processor or by hand until fine crumbs.

2. 2.Combine Base Ingredients

   Add 100 grams of melted butter to the crushed cookies and stir until the mixture clumps together like wet sand.

3. 3.Form the Base

   Lightly grease a 20cm (8-inch) springform tin with spray oil and line the bottom with non-stick baking paper. Tip the cookie mixture into the tin and press it down firmly and evenly with a flat-bottomed glass.

4. 4.Chill the Base

   Place the tin with the cookie base into the fridge to chill for about 15 minutes.

5. 5.Melt the Chocolate

   In a microwave-safe dish, melt 300 grams of dark chocolate. Microwave for about 1.5 minutes, stopping every 30 seconds to stir, until smooth.

6. 6.Cool the Chocolate

   Set the melted chocolate aside for 5-10 minutes to cool slightly.

7. 7.Prepare Cream Cheese Mixture

   In a large mixing bowl, combine 500 grams of room-temperature cream cheese and a 400-gram can of sweetened condensed milk.

8. 8.Whip the Mixture

   Using an electric mixer, beat the cream cheese and condensed milk until the mixture is smooth and has gained some volume.

9. 9.Combine with Chocolate

   Pour the cooled melted chocolate into the cream cheese mixture.

10. 10.Whip Chocolate Cheesecake

    Beat with the electric mixer until the mixture is thoroughly combined, whipped, creamy, and chocolatey.

11. 11.Assemble Cheesecake

    Carefully spoon the chocolate cheesecake mixture onto the chilled cookie base in the springform tin.

12. 12.Smooth the Surface

    Even out and smooth off the surface of the cheesecake with a spatula.

13. 13.Chill Cheesecake

    Place the cheesecake in the fridge to chill for at least 6 hours, preferably overnight, until firm.

14. 14.Serve

    Once chilled, use a butter knife or palette knife to gently run around the edge of the cheesecake to free it from the pan. Remove the springform sides and place the cheesecake onto a serving plate.