Chocolate/Ginger Cheesecake

Melt the butter and mix with the crushed biscuits. Pour into the baking tin and flatten.

Cook in the oven at 190 for 10 minutes, then remove and allow to cool.

Mix together the mascarpone and fromage frais until smooth.

Add the eggs and sugar and whisk together.

Melt the chocolate in a bain marie and then gently fold into the mascarpone mix.

Pour over the biscuit base and cook in the oven at 190c for 1hr 15 minutes.