Crush 200g chocolate biscuits, and mix with 100g melted butter, and pat down in the bottom of your cheesecake dish. Pop in fridge to chill. Mix 500g crème fraiche with three tablespoons of brown sugar. Melt 200g of chocolate (you can do this the old fashioned way, in a glass bowl above a pan of simmering water, but I do it the microwave, much quicker…) and stir into the crème fraiche mixture, a dollop at a time, with a dash of brandy. (Don’t pour all the hot melted chocolate directly into the crème fraiche in one go – I did it once, and it curdled the cream – still tasted good, though.)
Sprinkle some raspberries over the chilled biscuit base, and then add your chocolate cream mixture over the top, covering the base with a thick layer. Try swirling it with a fork to make it look pretty, and then cover with chocolate shavings. (You do these with a potato peeler on a block of chocolate). Pop the dish back in the fridge and wait for the cheescake to set; it takes about three hours.
And then enjoy