Marbled Cheesecake

method:

• Preheat the oven to 150C/300F/Gas 2, 10 minutes before baking. Crush the biscuits in a food processor or blender and reserve. Heat the butter and golden syrup until blended then stir in the crushed biscuits and San Cristobal drinking chocolate. Mix well and press into the base and sides of a 20.5cm/8inch spring form cake tin. Leave in the refrigerator while preparing the filling.
• Meanwhile prepare the raspberry coulis by placing the raspberries and sugar in a heavy based saucepan with 3 tablespoons of water. Heat until the fruit collapses, cool slightly then pass through a blender. If a seedless coulis is preferred rub the purée through a sieve. Chill until required.
• Beat the cream cheese with the sugar until creamy then add the eggs a little at a time, beating well after each addition, add the San Cristobal drinking chocolate and stir very lightly. Pour into the prepared tin.
• Place on a baking sheet and cook in the oven for 45 minutes or until the top feels firm. Switch the oven off and with the door left slightly open leave the cheesecake in the oven until cool.