Nutty Chocolate Cheesecake Delight (Egg-Free)

1.Preheat your oven to 160°C (320°F).

2.In a mixing bowl, combine the crushed digestive biscuits, chopped almonds, chopped cashews, and melted butter. Mix until well combined and the mixture resembles wet sand.

3.Press the nutty mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it's even and compact. Bake in the preheated oven for 10 minutes, then remove and let it cool.

4.In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and continue to mix until fully incorporated.

5.Add the melted dark chocolate to the cream cheese mixture and mix until smooth. Then, add the fresh cream, cornflour, vanilla extract, and a pinch of salt. Mix until everything is well combined and smooth.

6.Pour the chocolate filling over the cooled crust in the springform pan. Smooth the top with a spatula.

7.Bake in the oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

8.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

9.Before serving, you can garnish with additional chopped nuts or chocolate shavings if desired. Slice and enjoy your Nutty Chocolate Cheesecake Delight!