Step 1

Grease a 7cm-deep, 20cm square cake pan and line the base and sides with baking paper, allowing paper to overhang the sides. Roughly chop 150g clinkers. Place the dark chocolate and copha in a small saucepan. Stir over medium heat for 5 minutes or until melted.

Step 2

Combine rice bubbles and icing sugar in a large bowl. Add the copha mixture and mix until well combined. Stir through the chopped clinkers. Pour into the prepared pan. Use the back of a metal spoon to firmly press down the mixture. Place in fridge for 15 minutes to firm. Chop remaining clinkers vertically into 4 pieces each. Set aside.

Step 3

Place the cream cheese, caster sugar, cream and vanilla in a food processor and process until smooth. Add a few drops of food colouring. Beat until combined. Place 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. With the food processor running, pour in the gelatine mixture. Process until well combined.

Step 4

Remove pan from fridge. Pour the cream cheese mixture over the base. Smooth the surface. Arrange cut clinkers over top of the cheesecake mixture. Cover pan with plastic wrap. Place in fridge for 6 hours, or overnight, until set. Remove the slice from pan using the overhanging paper. Slice to serve.