Bloody cheesecake

For the crust (24 cm / 9.5 inch springform pan)

• 140 g graham crackers (or butter cookies)
• 30 g granulated sugar
• 10 g cocoa powder
• 70 g butter, melted
  

For the cheesecake filling

• 600 g cream cheese (such as Philadelphia)
• 150 g sugar
• 3 eggs
• 80 ml heavy cream
• 1 teaspoon vanilla extract
• 80 g chocolate glaze (or 60 g dark baking chocolate + 10 g butter + 10 g sugar)
  

For the “bloody” topping

• A handful of ripe strawberries
• 2 tablespoons vanilla sugar (or regular sugar with a little vanilla)
• HARIBO Wummis gummy worms for decoration
  

1. Make the crust – Crush the cookies into fine crumbs and place them in a mixing bowl. Add the sugar, cocoa powder, and melted butter, then mix until well combined.
   Line the bottom of a springform pan with baking paper, close the ring, and press the mixture evenly onto the bottom, forming a slight rim along the edges. Bake at 175 °C / 350 °F for about 15 minutes (or 160 °C / 320 °F in a convection oven).
   
2. Prepare the filling – Lightly whisk the cream cheese until fluffy. Add the sugar and mix until smooth. Beat in the eggs, then pour in the heavy cream and mix again. Finally, add the vanilla extract and melted chocolate, and give it one last thorough mix.
3. Bake the cheesecake – Pour the filling onto the pre-baked crust and smooth the top. Bake at 175 °C / 350 °F for 15 minutes, then lower the temperature to 140 °C / 285 °F and bake for another hour (in a convection oven: 160 °C / 320 °F for 16 minutes, then 130 °C / 265 °F for 1 hour).
4. Cool – Remove from the oven and run a knife around the edge to loosen it. Let cool completely, then refrigerate until well set, ideally overnight.
5. Make the “bloody” topping – Cook the strawberries with the sugar until soft, then blend with an immersion blender into a smooth sauce. Pour the sauce over the cheesecake and decorate with HARIBO gummy worms for a creepy effect.

Your spooky “bloody” cheesecake is ready to haunt the dessert table!