Zebra Cheesecake

Preheat the oven to 325 degrees F (160 degrees C).

Place Digestive Biscuit (1 cup) in a food processor and blend until they turn into powder. With power on low, add Butter (2 oz) and Dark Chocolate (3 1/2 Tbsp) and blend until combined.

Press crust into an 8-inch springform pan and refrigerate while you move on to make the filling.

Place Cream Cheese (2 cups), Mascarpone Cheese (1 cup), Light Cream (1/2 cup), and Granulated Sugar (2/3 cup) in a bowl of your electric mixer and whip until creamy and smooth.

Add All-Purpose Flour (1/3 cup). Crack in one Eggland's Best Classic Eggs (2) at a time, folding them gently. Do not use a whisk at this stage, you don’t want to incorporate air into the batter or this might cause your cheesecake to crack when baking.

Pour 1/3 of the batter into a separate bowl and add the Dark Cocoa Powder (2/3 cup), while adding the Vanilla Bean Paste (1/2 tsp) to the main bowl.

Take the crust out of the fridge and pour some of the vanilla bean batter into the pan, level it out with the back of a spoon.

Add a few Tbsp of the chocolate mixture in the center spreading it evenly leaving a few centimeters from the edges.

Repeat layering the 2 colors finishing up with the vanilla one.

Bake in preheated oven for about 1 1/2 hours. To prevent the cheesecake from cracking, add a small bowl of water into the oven.

Once cooked, remove from the oven, and once cooled down, place it in your fridge for 4-6 hours (overnight if you can be best).

Heat up the Light Cream (1 1/4 cups), then add the Dark Chocolate (1 cup) and stir until it is all melted.

Pour the ganache on your cheesecake covering it all around the edges too.

Refrigerate again to allow the ganache to settle. You can decorate it with some whipped cream if you fancy. Enjoy!