Chocolate Mirror Sphere Cheesecake

How to make it

1. Mix the crushed biscuits with melted butter, press into an 18cm disc and chill 30 min — this is the base.
2. Beat the cream cheese, powdered sugar, melted dark chocolate and vanilla until smooth.
3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
4. Fill an 18cm hemisphere silicone mould with the filling, press the biscuit disc on top and freeze at least 4 hours until solid.
5. For the glaze, simmer the sugar, cocoa, water and cream for 2 min, take off the heat and stir in the bloomed gelatin. Cool to about 30°C.
6. Unmould the frozen dome onto a rack, pour the glaze over in one go and let the excess drip off.
7. For the disc, melt the 120g dark chocolate, spread it thin on baking paper and, just before it sets, cut a large disc and punch small holes with piping tips. Chill until hard.
8. Set the dome on a plate, lean the chocolate disc against it, slice and serve.