Double Chocolate Cheesecake

Preheat the oven to 160°C regular bake.

Base: Blitz the biscuits in a food processor to a fine crumb. Add the butter and process for a further 30 seconds. Press the crumb into base of the cake tin and refrigerate.

Filling: Melt the chocolate in a heatproof bowl over a pot of simmering water. Don’t let the base of the bowl touch the water. Remove from the heat. Place the cream cheese in a clean food processor and blitz until smooth. Add the sugars and cocoa and process for 2 minutes, or until well mixed. Add the eggs, yolks, cream and vanilla and process until smooth. Scrape down the sides, add the chocolate and blitz for 1 minute. Pour into the cake tin and bake for 50 minutes uncovered. Cover with tinfoil and bake a further 20 minutes. It should still wobble slightly in the centre.

Leave the cheesecake in the oven for 15 minutes with the oven turned off and the door ajar, then place on a cooling rack. Once cold, cover and refrigerate for 6 hours or overnight.

Honeycomb: Place the sugar, honey and 40ml water in a large pot over a low heat. Once the sugar has dissolved, bring to the boil. Cook for 8 minutes, until the liquid reaches 145°C or is golden. Remove from the heat and sift in the baking soda. Mix quickly until well combined. Take care; it will froth up. Immediately pour onto the lined baking tray. Set aside to cool and harden. Break into pieces.

Ganache: About 1 hour before serving, melt the chocolate in a heatproof bowl over a pot of simmering water. Don't let the base of the bowl touch the water. Remove the bowl from heat and beat in the cream and butter. Set aside to cool.

To serve: Unmould the cheesecake and top with ganache. Decorate with honeycomb and chocolate pearls.