Spider Web Cheesecake

Grease and line the base of a 20cm round spring form cake tin. In a food processor, crush cookies to a fine crumb. Add melted butter and pulse to combine. Using the back of a spoon, flatten into prepared tin.

In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese until smooth, add icing sugar and Vanilla Bean Paste, mixing to combine. Add half of the cream, mixing until smooth. Add remaining cream and mix well to combine. Sprinkle gelatine over boiling water and mix to dissolve. With the mixer running on low, add to cheesecake mixture down the side of the bowl in a thin stream and mix until well combined.

Set half of the mixture aside in a bowl. With the remaining mixture in the mixing bowl, add Strawb’ry & Cream, mixing to combine. Reserve 1/3 cup of the strawb’ry cheesecake mixture and keep covered in a warm place to slow the setting. Pour the remaining strawbr’y mixture onto prepared base and place in the freezer, while you mix the chocolate layer.

Melt dark chocolate in a microwave safe bowl in 30 second increments until melted. Mix through remaining half of the cream cheese mixture until combined. Add black food colour gel and mix to incorporate.

Remove cheesecake from freezer and pour over chocolate layer. Put remaining 1/3 cup of cheesecake mixture into a piping bag and pipe 5 circles onto surface of cheesecake starting with a generous filled in circle in the middle. Using a toothpick, drag through the cheesecake, starting from the center. Refrigerate for 2-3 hours until set.

Knead Ready to Roll Icing until smooth and pliable. Colour with Black Food Colour Gel, kneading until fully incorporated. Make a fondant spider by rolling a smaller ball for the head, and a slightly large ball for the abdomen. Use a toothpick to add texture to the abdomen. Finish by adding eight legs to the head portion of the spider and place on top of cheesecake.