Chocolate Cheesecake Slice
250g packet shortbread biscuits, crushed
60g butter, melted
100g dark chocolate, chopped
packet cream cheese
1/2 castor sugar
3/4 cup thickened cream
2 tablespoons Tia Maria or Kahlua
1/2 cup plain flour, sifted
1/2 cup chopped pecan nuts
Combine biscuits and butter, press over base of lamington tin (base measures 16cm x 26cm); refrigerate while preparing Filling.
Melt chocolate over hot water; cool, do not allow to set. Beat cream cheese and sugar in small bowl with electric mixer, beat until smooth, beat in eggs and cream. Add chocolate, liqueur and flour, beat until smooth. Pour over Biscuit Base, sprinkle with pecan nuts. Bake at 150Â°C for 1 hour; cool to room temperature. Serve topped with whipped cream, sliced strawberries and grated chocolate, if desired.
Wrap Slice securely, freeze up to 1 month. Thaw at room temperature for about 2 hours.