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Crust: preheat oven to 170c degrees and lightly grease the pan.
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In a food processor with a steel blade put biscuits and cinnamon and ground into a fine powder.
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Add melted butter and continue to blend until incorporated.
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Tighten the mixture onto the bottom of the pan in a thin even layer.
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Bake for 6-8 minutes until golden. Cool slightly at room temperature.
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Cheesecake filling: in a large bowl, whisk cheese, sour cream, sugar and vanilla until blended.
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Add the eggs one by one, whisking between additions.
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Add flour and whisk just until incorporated.
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Pour the cheese filling onto the crust and bake for 25-35 minutes or until set at the edges but still slightly soft in the center. Cool completely.
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Dark chocolate ganache: put dark chocolate in a bowl.
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In a small pot heat heavy cream and salt to simmer.
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Pour the cream over the chocolate, wait a minute, and whisk until smooth and shiny. Add in corn syrup and continue to whisk until incorporated.
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Pour the ganache over the cake and refrigerate for 3-4 hours at least before cutting into squares.
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Cut into squares and drizzle a little melted white chocolate for decoration.