Smash Hit Choc Cheesecake

To make chocolate pastry, preheat oven to 180°C. Process flour, butter, sugar and cocoa powder in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Divide into 2 equal portions. Shape each portion into a disc. Cover and place in the fridge for 15 minutes to rest.

Roll out each pastry portion on a lightly floured sheet of baking paper to a 3mm-thick, 19cm disc. Cover and place in fridge for 30 minutes to chill. Transfer the discs on the paper to 2 baking trays. Prick with a fork. Bake for 10-12 minutes, swapping trays halfway through cooking, or until light golden and cooked through. Cool completely.

To make cheesecake filling, use an electric beater to beat cream cheese and sugar in a bowl until smooth. Place water and gelatine in a heatproof jug in a saucepan. Add enough boiling water to come halfway up side of jug. Whisk with a fork until gelatine dissolves. Beat gelatine mixture and chocolate into cream cheese mixture until combined. Use an electric beater to beat cream in a clean bowl until soft peaks form. Fold into cream cheese mixture.

Grease an 18cm (base measurement) springform pan with butter. Line base and side with plastic wrap, allowing sides to overhang. Place 1 pastry disc in prepared pan. Spread with filling. Top with remaining pastry disc. Fold over plastic wrap to enclose. Place in the fridge for 8 hours or overnight until set.

Meanwhile, spray a 12cm-deep, 20cm (top measurement) round-based bowl with oil. Line with plastic wrap. Carefully brush prepared bowl with chocolate. Set aside for 5-10 minutes to set. Repeat with remaining chocolate to make another layer. Set aside to set.

Transfer cheesecake to a platter. Top with lollies and chocolates. Remove chocolate dome from bowl. Peel off plastic wrap. Place over cheesecake.