1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.

2 Process biscuits to form fine crumbs. Add butter. Process. Press over base of pan. Refrigerate.

3 To make cream, stir chocolate and cream in a heatproof bowl over a pan of simmering water until smooth. Cool for 10 minutes.

4 To make filling, beat cream cheese, sugar and essence in the small bowl of an electric mixer until smooth. Beat in eggs, one at a time. Add flour and cream. Beat until just combined.

5 Pour filling over biscuit base. Spoon tablespoons of chocolate cream over top. Using a skewer, swirl mixtures together to create a marbled effect.

6 Cook in a moderately slow oven (160C) for 40 minutes, or until just set. Cool in oven with door ajar. Cover. Refrigerate overnight.

7 To serve, remove slice from pan. Cut into squares.