Crust: 500g choc. digestive biscuits (crushed) 75ml melted butter or margarine Filling: 30ml gelatine, soaked in 150ml water 250ml cream (whipped) 25ml lemon juice 3x250g tubs cream cheese 10ml Kahlua or coffee essence 250ml castor sugar 200g dark chocolate To decorate: Whipped cream 12 chocolate leaves 4 glazed cherries chocolate flake (crumbled) Method: Combine crushed biscuits and butter, press into base of lightly greased spring-form pan (225 mm diameter). Chill until required. Dissolve gelatine in a saucepan over boiling water, allow to cool. Pour slowly into cream cheese, stirring continuously. Add castor sugar and lemon juice, beat well with spoon. Fold in cream. Divide mixture in two. Mix Kahlua and chocolate into one half. Leave other half plain. Spoon mixture alternately into pan. Using a skewer, draw through mixture to create a marbled effect. Cover with clingwrap. Chill at least six hours or overnight. To decorate carefully remove ring of spring-form pan, then base. Transfer cheesecake to serving plate. Decorate with cream, chocolate leaves and cherries. Sprinkle with crumbled chocolate flake. Serve at once. Cut in thin wedges. Serves 10-12.

Kors: 500g sjokolade beskuitjies (druk fyn) 75ml gesmelte botter of margarien Vulsel: 30ml gelatien geweek in 150ml water 250ml geklopte room 25ml suurlemoensap 3x250g bakkies roomkaas 10ml Kahlua of koffiegeursel 250ml versiersuiker 200g donker sjokolade Versiering: Geklopte room 12 sjokoladeblaartjies 4 geglasuurde kersies sjokolade "flake" (gekrummel) Metode: Meng sjokoladebeskuitjies en botter en druk vas op bodem van liggies gesmeerde pan met los bodem (225 mm deursnee). Verkoel tot benodig. Los gelatien op in 'n souspan oor kookwater en laat dan afkoel. Gooi stadig by roomkaas terwyl aanhoudend roer. Voeg versiersuiker en suurlemoensap by en klop goed met 'n lepel. Vou die room in. Verdeel mengsel in twee. Meng Kahlua en sjokolade in die een helfte. Los die ander helfte net so. Skep twee mengsels om die beurt in pan. Gebruik 'n vleis- of sosatiepen en trek deur mengsel om 'n marmereffek te kry. Bedek met kleefplastiek. Verkoel vir minstens ses ure of oornag. Om te versier verwyder ring en dan bodem van pan. Sit kaaskoek op 'n koekbord. Versier met room, sjokoladeblaartjies en kersies. Sprinkel sjokoladekrummels oor. Sny in dun skyfies en bedien dadelik. Genoeg vir 10-12 mense.