Crush the biscuits and mix with the softened butter.Place two 50cm metal rings on serving plates and fill with the crumb mixture to form the base of the cheesecake.
Place the cream cheese in a bowl with the diced ginger and about 4 tbsp of the syrup and mix well.Spoon the mixture into the rings and level the top.
Top each cheesecake with the grated chocolate.Slice the remaining ginger in half and arrange on top of the cheesecakes.Place a warm cloth around the rings to loosen the cheesecakes,or briefly warm with a blowtorch,and carefully lift the rings off.Garnish with a sugar twist and serve.
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