Chocolate Cheesecake with Macadamia & Christmas Cake Crust

• 100g Macadamias Australia Raw Macadamia Wholes, chopped
• 150g ginger nut biscuits
• 150g Christmas cake
• 50g butter, melted
• 500g ricotta cheese
• 250g cream cheese
• 90g caster sugar
• 4 eggs
• 50g cocoa powder
• 1 tsp ground cinnamon
• 2 tbsp brandy, or sherry (if desired)
• 150g dark chocolate, melted
• Extra cocoa powder, to decorate

Preheat oven to 180°C. Grease and line a 22cm springform cake tin.

Using a food processor, pulse the macadamias, biscuits, Christmas cake and melted butter until combined. Press it firmly into the base of the lined cake tin. Set it aside and clean out the food processor.

Use the clean food processor to blend the ricotta, cream cheese and sugar together until smooth and creamy. Add the eggs, cocoa powder, cinnamon, brandy and melted dark chocolate until combined and stiff.

Pour the mixture into the cake tin and smooth over the top. Bake for 25-30 minutes or until just set. Allow to cool completely before removing from the spring form tin. To decorate, dust with extra cocoa powder.