Passover Chocolate Cheesecake

Preheat the oven to 190 C / Gas 5. In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 23cm springform cake tin. Bake for 15 minutes in the preheated oven; remove and cool.

In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.

Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled base and smooth the top.

Bake in the preheated oven for 40 minutes, or until the centre appears solid when jiggled slightly.