Base
200g gluten free chocolate coated biscuits
50g butter
1/4 tsp cinnamon

Filling
140g dark chocolate
500g cream cheese
3/4 cup Chelsea White Sugar
2 eggs
1 tsp cocoa
1 tsp vanilla essence
1 cup sour cream

Preheat oven to 150°C bake.

Base
Crush biscuits. Combine biscuits, cinnamon and melted butter in a bowl. Press into base of greased tin (removable bottomed tin). Refrigerate until set.

Filling
Melt chopped chocolate. Cream together cream cheese and Chelsea White Sugar until smooth and fluffy (use a food processor as it takes a bit of muscle power).
Add eggs one at a time beating well after each addition. Add cocoa, vanilla and sour cream and beat well. Add melted chocolate.
Pour cheesecake mixture onto biscuit base.

Stand pan on an oven tray and bake for 1 hour and 10 minutes. The cake might still be moist but will set as it cools. Turn off heat and cool with oven door slightly ajar, then refrigerate.

To serve decorate with whipped cream and grated chocolate.