Raspberry Pistachio Cheesecake

Ingredients:

Base:
7 oz plain biscuits/graham crackers, crushed
7 Tbsp unsalted butter, melted
2.6 oz dark chocolate
3 Tbsp chopped pistachios

Filling:
26 oz cream cheese
1/2 cup powdered sugar
1 cup heavy cream
2 tsp vanilla extract
2 Tbsp lemon juice
1/2 cup finely chopped pistachios

Topping:
5.3 oz dark chocolate, chopped
7 Tbsp unsalted butter
1 Tbsp heavy cream
Raspberries to decorate
Extra pistachios to decorate
Sea salt to sprinkle

Raspberry Sauce:
2 cups raspberries
3 Tbsp sugar
1 Tbsp lemon juice
2 tsp cornstarch
1 Tbsp water

Method:

To make the base:

Line the base and sides of an 8–8.5 inch springform pan. Melt the butter and chocolate together over low heat. Crush the biscuits finely and stir in the melted chocolate, butter, and pistachios. Press the mixture firmly into the base of the tin and refrigerate until firm.

To make the filling:

Beat the cream cheese and powdered sugar in a mixer until smooth. Add the lemon juice and vanilla and beat again until creamy. In a separate bowl whip the cream to soft peaks. Fold the whipped cream and pistachios into the cream cheese mixture. Spoon the mixture over the base and smooth the top. Refrigerate until set.

To make the topping:

Gently heat the butter and cream until melted. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and pour over the cheesecake. Refrigerate to set.
To serve: Unmold the cheesecake and place on a serving platter. Decorate with raspberries, pistachios, and sea salt. Serve with raspberry sauce.

To make the raspberry sauce:

Combine raspberries, sugar, and lemon juice in a saucepan and bring to a boil. Mix the cornstarch and water together and stir into the raspberries until thickened. Set aside to cool.