Chilled Chocolate Cheesecake Ingredients: For The Base: 400 G chocolate oat biscuits 100 G butter or margarine, melted For The Filling: 300 G chocolate 100 G brown sugar 150 G soft cheese quarter pint or 150 ml fresh double cream whipped cream to decorate 100 G chocolate, grated METHOD: Melt the chocolate in a bowl over a pan of boiling water until smooth and then take off the heat and set aside to cool slightly. Meanwhile, make the biscuit base. Finely crush the biscuits and stir them into the butter. Press the biscuit mixture into the base of a 8 inch or 20 cm loose-bottomed deep springform cake tin. Place the sugar into a bowl, slowly beat in the cheese and continue beating until smooth. Add the melted chocolate and mix well. Whip the cream until it holds its shape and fold in the cheese mix. Spread the cheese mixture over the biscuit base and level the surface. Cover and refrigerate for several hours, at least four hours or until set. Turn the cheesecake out onto a serving plate and decorate with the whipped cream and the grated chocolate. Alternatively, decorate with chocolate buttons or chocolate truffles and cream.