METHOD

1. Place the biscuits and almond meal in the bowl of a food processor and process until coarse crumbs form. Add the butter and process until combined. Line the base of a 20cm lightly greased springform tin with non-stick baking paper. Using the back of a spoon, press the crumb mixture into the base and side of the tin. Refrigerate for 30 minutes or until firm.
   
2. Preheat oven to 150°C (300°F). 
   
3. To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor and process for 2–3 minutes or until smooth. Scrape down the sides of the bowl, add the eggs and half the vanilla and process for 1 minute. Place two-thirds of the mixture in a large bowl and set aside. 
   
4. Add the chocolate to the remaining filling in the processor and process until well combined. Pour the chocolate mixture over the base and smooth evenly. 
5. Place the cornflour and remaining vanilla in a small bowl and mix to combine. Add the cornflour mixture to the remaining filling and mix well. Gently spoon the mixture over the chocolate filling and smooth evenly. 
6. Cook for 55 minutes–1 hour or until the edge is just set and the centre still has a slight wobble. Turn the oven off. Allow the cheesecake to cool and set in the oven with the door closed for 20 minutes. 
7. Stand the cheesecake at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold. 
   
8. Sprinkle the cheesecake with the sugar and use a kitchen blowtorch to brûlée the top. Serve. Serves 10.