Salted Chocolate Ganache and Raspberry Valentine's Cheesecake

For the dough

1. Preheat the oven to 170°C and grease a 26cm non-stick springform cake tin.
2. In the hand mixer chopping bowl, lightly break the biscuits, add the melted butter and blitz everything to form fine breadcrumbs. Pour the contents into the cake tin. With the back of a spoon, press well until a compact base is formed.
3. Bake in the oven for 20 minutes. Then leave to cool.
4. Meanwhile, prepare the cream for the cheesecake.

• Keep mixing until you get a thick, creamy consistency and then add the chocolate.
• Once well incorporated, add the cream and continue whipping everything until you get a fairly firm consistency. It will take about 5 minutes.
• Pour the mixture into the cake tin, on top of the biscuit base and bake in a preheated oven at 175°C for 90 minutes. The cheesecake will be ready when it has doubled in size, has cracks on the surface and has a soft but firm texture.