INGREDIENTS: - 250g scotch finger biscuits - 125g butter, melted - 500g cream cheese, softened - 2/3 cup caster sugar - 3 eggs - 90g white chocolate, melted, cooled - 100g dark chocolate, melted cooled INSTRUCTIONS: Preheat oven to 180'c / 160'c fan forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Process biscuits until finely chopped. Add butter. Process until just combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or until firm. Meanwhile, using an electric mixer, beat cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating to combine. Transfer half the mixture to a bowl. Stir white chocolate into 1 mixture. Stir dark chocolate into remaining mixture. Spoon mixtures, alternating, over base. Run a skewer through mixture to create marbled effect. Bake for 25 minutes or until centre of cheesecake is just firm to touch. Cool. Cover. Refrigerate overnight. Cut into squares. Serve. (Source: Australia's Super Food Ideas March 2011)
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