Preparation Time - 55 minutes
Cooking Time - 37 minutes
Servings - 8

Ingredients
• 150 grams Arnott’s Choc Ripple Biscuits
• 60 grams unsalted butter - melted
• 375 grams cream cheese - recommend full fat
• 55 grams caster sugar
• half teaspoon vanilla extract
• 3 eggs - at room temperature
• 100 grams dark chocolate- melted

Method
• Step 1
Preheat oven to 180•C conventional or 160•C fan force. Grease a 13 cm x 36 cm rectangle tart tin. Place the biscuits and melted butter into the bowl of food processor and blend until the mixture resembles wet sand. Place mixture into prepared tin and press over the base and sides of tin. Bake in the oven first 10 - 12 minutes or until firm. Allow to cool completely.
• Step 2
Place cream cheese, sugar and vanilla extract in the bowl of electric mixer and blend until smooth. Add eggs one at a time and beat well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the vanilla and chocolate mixture into the tart case and then, using the end of a spoon swirl the two mixture together, to create a “ripple” effect. Bake for 20 - 25 minutes or until just set. Cool and serve

Recipe from Taste