Preheat oven to 160℃. Line a 20 cm springform tin.
Mix all ingredients in a stand mixer until combined.
Spoon mix into prepared springform tin.
Bake 30 minutes or until cooked through. Leave to cool in tin.
CHEESECAKE TOPPING
Mix cream cheese, sweetener, lemon zest and vanilla until smooth.
Add cream and water with dissolved gelatin into mix and mix until smooth and creamy.
Pour on top of cooled chocolate cake and refrigerate until set, about 2-3 hours.
FLAKE TOP
Melt chocolate and spread very thinly over kitchen bench top. As it cools use a scraper to shave the chocolate. Do this with both the milk chocolate and dark chocolate separately and top cheesecake with the shavings.
THERMOMIX® METHOD
Preheat oven to 160℃. Line a 20 cm springform tin.
Place all ingredients into mixing bowl. Mix 1 minute/speed 4. Scrape and repeat if necessary. Follow from Step 3 above.
CHEESECAKE TOPPING
Mix all ingredients 90 seconds/speed 4. Scrape and repeat until smooth and creamy. Follow from above.
Notes
Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month