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Spiced Lindt Excellence Chocolate Cheesecake

200g milk chocolate digestives
50g butter, melted
200g Lindt Excellence Dark Chilli chocolate
2 x 250g tubs mascarpone
2 x 200g tubs ricotta
4 eggs
100g caster sugar
3 drops vanilla extract Cocoa powder, to dust

1- Put the biscuits into a food processor and pulse to form crumbs. Add the melted butter and stir well. Grease and line a springform cake tin lined with baking parchment, then press this biscuit mixture into the base. Chill for 30 minutes.

2- Preheat the oven to 180°C/350°F/Gas Mark 4.

3- Melt the Lindt Excellence Dark Chilli chocolate in a glass bowl over a pan of simmering water, remove from the heat and allow to cool a little.

4- in a large bowl, beat together the mascarpone, ricotta, eggs, sugar, vanilla extract and melted Lindt Excellence Dark Chilli chocolate. Spoon over the biscuit base and bake in the oven for one hour. turn off the oven and leave the cheesecake to cool completely in the oven.

5- Dust with cocoa powder before serving.