For the dough
Preheat the oven to 170°C and grease a 26cm non-stick springform cake tin.
In the hand mixer chopping bowl, lightly break the biscuits, add the melted butter and blitz everything to form fine breadcrumbs. Pour the contents into the cake tin. With the back of a spoon, pess well until a compact base is formed. Bake in the oven for 20 minutes. Then leave to cool.
Meanwhile, prepare the cream for the cheesecake.
For the cream
Put the cream cheese in a bowl and start softening it well with the whisk.
Add the sugar and whisk everything until it is smooth and velvety.
Add the cocoa and mix well.
When it is fully incorporated, crack in the eggs one at a time, waiting for the previous one to be completely incorporated into the mixture.
Keep mixing until you get a thick, creamy consistency and then add the chocolate.
When it is well incorporated, add the cream and continue whipping everything until you get a fairly firm consistency. It will take about 5 minutes.
Pour the mixture into the cake tin, on top of the biscuit base and bake in a preheated oven at 175°C for 90 minutes. The cheesecake will be ready when it has doubled in size, has cracks on the surface and has a soft but firm texture.
Meanwhile, prepare the ganache by melting the chocolate in a water bath. Let it cool and then add the cream, start whipping everything well until the mixture is frothy and firm. It will take a few minutes but the more the dough is worked, the more tonic it will be. At this point, add salt if you prefer.
Garnish with fresh raspberries, washed and dried with a cloth.
Sprinkle with powdered sugar and the cheesecake is ready to be enjoyed with those you love!
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