Black Forest Cheesecake (Gluten Free, Dairy Free)

Preheat the oven to 150 oC

Grease a 9" round springform tin

Crush the biscuits into fine crumbs and pour in the melted butter

Press into the base of the tin

Bake for 15 minutes

Stir together the melted chocolate, cream cheese, caster sugar, cocoa powder and egg yolks

In a separate bowl whisk the egg whites until they form stiff peaks

Carefully stir the egg whites into the chocolate mix

Pour over the biscuit base and bake for 50 minutes

Remove from the oven and allow to cool

Chill in the fridge for a couple of hours or overnight, if possible

For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened

Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top