1. With the back of a spoon, spread a teaspoon of melted chocolate into some parchment paper. Repeat until you have eight lines of chocolate. Place onto a tray and chill in the refrigerator until set.

2. Place gingernut biscuits in the bowl of a food processor, process to form crumbs. Add melted butter and process to combine. Press crumbs evenly into the base of a 19cm springform pan. Refrigerate for 30 minutes to chill.

3. Preheat oven to 160 degrees C. Place cream cheese abd caster sugar in the bowl of a food processor and process until smooth. Add 1 egg at a time and pulse to combine. Add vanilla chai latte and sour cream and pulse to combine.

4. Spoon cream cheese mixture into the springform pan and smooth using a spatula. Sprinkle with cinnamon and bake for 55 minutes or until just set. Set aside to cool ten serve cheesecake with double cream, topped with a chocolate swirl.