Ingredients

• 80ml (1⁄3 cup) dark rum
• 265g (11⁄2 cups) Sunbeam Raisins
• 170g plain chocolate biscuits
• 55g (1⁄2 cup) almond meal
• 80g butter, melted
• 3 teaspoons powdered gelatine
• 500g cream cheese, at room temperature
• 60g (1⁄3 cup) icing sugar mixture, sifted
• 200g dark cooking chocolate, melted, cooled slightly
• 600ml ctn thickened cream, whipped
• 100g dark cooking chocolate, extra, chopped
• 80ml (1⁄3 cup) thickened cream, extra
• Giant chocolate stars and chocolate curls, to decorate
• Fresh cherries, to decorate

Method

• Step 1 Combine the rum and 170g (1 cup) raisins in a bowl. Set aside for 30 minutes to soak.
• Step 2 Meanwhile, grease a round 20cm springform cake pan and line with baking paper. Process the biscuits until coarsely crushed. Add the almond meal and melted butter and process until well combined. Spoon the mixture into the prepared pan and press evenly over the base. Place in the fridge for 30 minutes to chill.
• Step 3 Place 2 tablespoons cold water in a small microwave-safe bowl and sprinkle with the gelatine. Set aside for 5 minutes.
• Step 4 Drain the raisins, reserving the rum. Use electric beaters to beat the cream cheese, icing sugar and reserved rum in a bowl until smooth. Heat the gelatine mixture in the microwave on High for 30 seconds or until the gelatine has dissolved. Set aside for 2 minutes to cool. Add to the cream cheese mixture and stir until combined. Stir in the melted chocolate until well combined. Gently fold in a quarter of the whipped cream. Fold in another quarter of the whipped cream, then gently fold in the soaked raisins.

• Step 5 Spoon the chocolate mixture over the biscuit base and smooth the surface. Place in the fridge for at least 4 hours or until set.
• Step 6 Place the extra chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat until it just comes to the boil. Pour over the chocolate and set aside for 5 minutes or until the chocolate melts. Stir until combined. Cool slightly.
• Step 7 Transfer the cheesecake to a serving plate. Top with the remaining whipped cream. Decorate with the stars, chocolate curls, remaining raisins and fresh cherries. Drizzle with the chocolate mixture.