Rum'n Raisin Cheese Cake

Biscuit Base

150g Digestive Biscuits
1 tbsp Cocoa Powder
50g melted Butter
1 cup roasted Hazelnuts
1 1/2 tbsp Icing Sugar

Cheese Mix
2 tsp Gelatin Powder
3/4 cup boiling water
360g Mascarpone Cheese
2 Passion Fruit
2 tbsp icing Sugar
250ml Fresh Cream

Rum & Raisin  Topping
150g Plain Chocolate
1 tbsp Malibu
2 tbsp Rum (Bacardi)
1/2 cup Golden Raisins
1/2 cup Milk
1/4 cup Fresh Cream
1 tbsp Honey

Add raisins, Rum and Malibu in a small casserole. Bring to boil and simmer till all liquid is nearly evaporated and raisins plumps up. Add milk and Fresh Cream and bring to boil.  Turn off heat, add chopped chocolate, and stir to melt.  Add honey and continue to stir for about 1 minute to obtain a shiny mix.  Set aside to cool.

Prepare the biscuit base by adding roasted hazelnuts to food processor and process to obtain fine mix.  Add biscuits cocoa powder and icing sugar and continue processing to obtain fine crumbly mix.  Add melted butter and give a few pulses.  Transfer mixture to a 9 inch spring form cake base and press with fork to even out the biscuit base.  Refrigerate for 30 minutes to cool.

In a small bowl dissolve gelatin powder in the 3/4cup boiling water.  Pass Passion fruit pulp through a sieve and reserve the juice. Add 1 teaspoon of the remaining seeds back to juice to add a crunchy texture to the cheese mix. 

In a large bowl add mascarpone cheese and icing sugar and beat with a spoon to a smooth thick cream, add gelatin water and passion fruit juice and mix well.  Whip fresh cream  and fold half into mascarpone mix.  Then fold the remaining half and spoon the cheese mixture over cooled biscuit base and refrigerate for another 30 minutes.

Finally spoon over the room temperature chocolate topping and chill for at least 5 hours before removing from tin to serve.