Ginger And Syrup Cheesecake

• 4 digestive biscuits
• 1 tablespoon butter, softened
• 10 1/2 ounces cream cheese (full fat)
• 4 pieces ginger in syrup, 2 finely chopped, 2 halved, plus
• 4 tablespoons ginger syrup, from the jar
• 3 tablespoons dark chocolate (grated)
• sugar, twists (optional)

1. Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
2. Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
3. Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
4. To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
5. To serve, garnish with a sugar twist.

digestive biscuits, butter, cream cheese, ginger, ginger syrup, dark chocolate, sugar

Taken from www.food.com/recipe/ginger-and-syrup-cheesecake-319284 (may not work)