Method

1. Line a greased spring form 20cm cake tin with baking parchment.
2. Melt the chocolate in a heat-proof bowl over a saucepan of simmering water on a low heat, ensure the bowl is not touching the water. Stir occasionally with a metal spoon.
3. Whilst the chocolate is melting, break up the digestive biscuits into fine breadcrumbs. You can use a food or place into a sealed plastic bag and crush them with a rolling pin.
4. In a bowl mix the crushed digestive biscuits with the melted butter and salt until well-coated. Pour into the base of the cake tin and smooth down with the back of a spoon. Refrigerate until needed.
5. Once the chocolate has melted to a smooth consistency, remove from the heat and allow to cool for a couple of minutes.
6. Attach the mixing paddle to the Precision Stand Mixer. Beat together the cream cheese with the sugar on speed 2 until fully combined before increasing to speed 6. Beat until smooth and creamy. Add the blackberries and continue to mix on speed 2. Once incorporated increase to speed 6 and beat until creamy and thick. Transfer to a container and set aside.
7. Ensure the stand mixer bowl is clean. Attach the chef's whisk to the precision stand mixer, pour in the double cream and whisk briefly on speed 3 before increasing to speed 12 until it's just soft peaks.
8. Attach the mixing paddle and slowly and carefully fold in the melted chocolate to the
   cream on speed 1 until fully incorporated.
9. Add half of the cream cheese and blackberry mixture and continue to mix on speed 1
   until combined, being careful not to over mix.
10. Pour three quarters of the combined chocolate and blackberry mixture onto the biscuit base and smooth down with the back of a spoon. Pour over the remaining cream cheese and blackberry mixture and smooth down before topping with the last of the chocolate and blackberry mix. Smooth the surface. Chill for 2 hours or until set.
11. Garnish with blackberries before serving