Instructions
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- Put the crushed biscuits in a bowl, pour over the melted spread and mix well. Spoon into an 18cm springform cake tin and press the mixture down with the back of a spoon. Cover with cling film and chill the base for 30 minutes.
- At the same time, put the jelly crystals in a measuring jug, add 250ml boiling water and the gelatine and stir until dissolved. Leave to cool completely.
- Put the cooled jelly in your food processor with the yogurt, vanilla, quark and sweetener. Whizz until smooth, then pour it over the biscuit base. Cover and chill overnight, or until set.
- When you’re ready to serve, melt the chocolate in a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water (alternatively, melt it in the microwave on a low heat). Stir until smooth.
- Loosen the edges of the cheesecake using a hot palette knife and carefully transfer to a serving plate. Drizzle with the melted dark chocolate, then dust with the cocoa powder. Cut into 8 equal wedges to serve.
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