Serves: 8

Complexity: Medium


  • Crust
  • 12 – 14 digestive biscuits
  • 2 tbsp sugar
  • ½ tsp ground cinnamon
  • 2 oz melted butter or margarine
  • Filling
  • 5 (8oz) packs cream cheese
  • 1 ¼ cups sugar
  • 1 tsp grated lime zest
  • 6 eggs
  • 2 tsp vanilla extract
  • 1 container (8 oz) sour cream
  • 1 ½ cups chocolate chips, melted
  • Topping
  • 2 cups chocolate chips
  • 1 cup whipping cream
  • 1 tsp vanilla essence
  • Cherries to garnish
  • 1 tin (14 oz) strawberry pie filling


  1. Preheat oven to 350 degrees F. Lightly coat a 9 – inch spring form pan with cooking spray. Line with parchment or wax paper. Let paper come up the sides of the pan so it is easier to remove. Lightly spray again with cooking spray. Set aside.

  2. Crust Place the biscuits, sugar and cinnamon in a food processor. Pulse until the biscuits are fine crumbs.

  3. While the processor is running, add the melted butter or margarine.

  4. Evenly pat the mixture into the spring form pan along the base and a little up the sides.

  5. Bake in the preheated oven for 5 minutes. Remove and set aside to cool.

  6. Filling Place the cream cheese, sugar and lime zest in a large mixing bowl. Beat on a medium speed with an electric mixer.

  7. Add the eggs one at a time beating after every addition. Mixture should be smooth.

  8. Add the vanilla and sour cream. Mix well.

  9. Divide the batter in half.

  10. Mix the melted chocolate into one half of the batter. Pour the chocolate mixture into the prepared spring form pan. Carefully layer the vanilla batter over the chocolate batter.

  11. Bake in the oven (350 degrees) for approximately 45 minutes or when the center of the cheesecake jiggles slightly by movement of the pan. Turn off the oven and crack the oven door slightly.

  12. Leave the cheesecake in oven for another 45 minutes. Cover and place in the refrigerator for at least 4 hours or preferably overnight. To remove the cake, remove the sides of the pan and place a wide plate over the top of the cake. Overturn the cake so that the base is upright and the top of the cake is on the bottom of the plate. Remove the wax paper. Then turn the cake back over an place on serving plate to decorate.

  13. Topping Place the chips in a small bowl.

  14. Heat the cream over a medium heat. Pour the hot cream over the chips. Add the essence. Stir continuously with a whisk until the mixture is smooth.

  15. Spread the chocolate over the cheesecake. Garnish with the cherries. Sliced almonds may also be used. Refrigerate until the chocolate topping is firm. Slice and serve.