Ingredients

• 250g Choc Crunch or Choc Chip Biscuits
• 3 tablespoons Desiccated Coconut – lightly pan fried
• 90g Butter – melted
• 500g Ricotta – drained
• 1/2 cup Sugar
• 1/2 cup Light Sour Cream
• 1/4 cup Cornflour – sifted
• 1 teaspoon Baking Powder – sifted
• 3 tablespoons Cocoa Powder
• 50g shaved Dark or Milk Chocolate
• 100g Glace Cherries
• 1 teaspoon Vanilla Extract
• 4 Eggs

Directions

• Process biscuits, coconut and butter.
• Press into base of a greased 23cm springform pan lined with baking paper, refrigerate.
• Process remaining ingredients for 30 seconds.
• Scrape down sides, process for 1 minute.
• Spread onto biscuit base.
• Bake at 180°C for 40 minutes.
• Centre will appear slightly runny when hot, but will set on cooling.

Topping; Chocolate Ganache

• Stir 100g chopped Dark or Milk Chocolate with 1/3 cup Cream in a small pan over low heat (3°C) until smooth.
• Spread on top of cake, decorate with Strawberries.