Caramel chocolate cheesecake

Method

• 1
  Preheat oven to 180C (160C fan-forced). Grease a 22cm springform tin and line the base with baking paper.
• 2
  To make base, combine flour, cocoa and sugar in bowl. Rub in butter to form clumps. Add water and bring mixture together to form a soft dough. Press evenly into base of tin. Bake for 15 minutes. Remove from oven and place on baking tray. Reduce oven to 160C (140C).
• 3
  To make filling, process cream cheese in a food processor until smooth. Add 1 cup cream, caramel, brown sugar, cornflour, eggs and vanilla and process until smooth. Pour over base. Bake for 50-55 minutes, until golden and centre just set but still very slightly wobbly. Refrigerate for 2-3 hours, until cold.
• 4
  Beat remaining cream and spread over cheesecake. Return to fridge until ready to serve. Dust lightly with cocoa and cut into wedges to serve.