Preheat the oven to 180°C/160°C fan and grease a 20cm/8inch round spring form tin, placing a round piece of greaseproof baking paper at the bottom.
Put the bourbon biscuits into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
Chop the fudge into small cubes and add to a mixing bowl with the biscuit crumbs. Gently mix together using a spoon/spatula.
Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
Pop the tin in the oven for 10 mins.
Remove the tin from the oven and set aside.
Turn the oven down to 160°C/140°C fan and place a large baking tray underneath the middle shelf.
- Cut the chocolate into small chunks and add it
to a microwaveable bowl. Heat in the microwave on a high heat setting for 1
minute. Remove, stir and heat for a further 30 secs. Stir again until all the
chocolate has melted
In a large bowl, mix together the cream cheese, sugar and cocoa powder using a stand or hand held mixer. Mix for approx. 1 min until combined, scraping down the sides half way through.
Add the vanilla extract and mix.
Add the eggs and yolk one at a time, mixing in between until just combined.
Fold in the soured cream and melted chocolate and add the cheesecake mixture to the tin, levelling it with a spoon/spatula.
Add boiling water to the baking tray in the oven, filling it a couple of cm deep.
Immediately place the cheesecake onto the middle shelf, above the baking tray and bake for 40-45 mins. The cheesecake should have a shiny centre and a matte finish around the edges when done. Don’t worry if there are some small cracks around the edges, these will be covered with chocolate ganache later.
Turn the oven off and open the door slightly. Cool the cheesecake in the oven for 1.5 hours.
Remove the cheesecake from the oven and once it is fully cool, cover it and pop it into the fridge for at least 4 hours or overnight.
Run a knife around the edge of the cheesecake and unlock the side of the tin. Carefully remove the cheesecake from the bottom of the tin.
Chop the fudge into small cubes and set aside.
Using a sharp knife, cut the chocolate into small pieces and add it to a microwave safe bowl.
Pour the cream over the top and heat for 30 – 40 seconds in the microwave on a high heat setting. You want the cream to be hot but not boiling.
Remove and stir until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
Test the ganache on a cold glass by spooning a small amount on the side. If it drips all the way to the bottom it is too runny and if it doesn’t drip at all then it is too thick. To thicken the ganache, leave it to cool slightly and to make the ganache runnier, heat it in the microwave for 10 secs.
Add small spoonful’s of the ganache around the edge of your cheesecake, pushing each spoonful slightly over the edge to form a drip.
Spread the remaining ganache across the top of the cheesecake until covered.
Add the chopped fudge on top to finish and place the cheesecake in the fridge for an hour to allow the ganache to set.
