Crush the biscuits and white chocolate drops together, add the melted olive oil spread and press into a greased 23cm cake tin. Leave to chill.
Preheat the oven to 160 C / Gas 3.
In a bowl, beat the eggs and cream cheese until smooth, then add the vanilla. Melt the chocolate in a bowl over a pan of simmering water. When melted, stir in the crème fraîche.
Pour the chocolate mixture into the egg mixture and bring together, then pour over the biscuit base.
Bake until it's just firmer than a jelly, about 45 minutes. Remove from the oven, leave to cool and then refrigerate.
Pour two cans of EQ8® Cranberry & Apple into a saucepan. Add the sugar and heat, until the mixture has reduced by two-thirds. Stir in the leaf of soaked gelatine. Leave the mixture to cool, then pour over the set cheesecake. Decorate, serve and eat.
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