Chocolate Crumble Cheesecake

Here's a recipe that combines two things that I love - Chocolate and Cheesecake! Perfect for the Thermomix as all three components can be made in it and you only have to wash it once.

Thank you CaffeIna for the recipe. Here's my Thermotalk version:

Ingredients - crumble topping
75g raw sugar
75g butter, cubed
150g plain flour
15g cocoa powder

Ingredients - crust 
100g raw sugar  
150g butter, cubed
1 egg
250g plain flour
1tsp baking powder
15g cocoa powder
pinch of salt

Ingredients - filling
150g raw sugar
100g butter
5 eggs at room temperature
500g ricotta

Method
1. Preheat oven to 180C and grease and line the bottom of a 23cm springform pan.
2. Make the topping first. Place sugar in TM bowl. Grind for 3 seconds on speed 9. Add remaining ingredients and mix for 10 seconds on speed 6 so that the mixture resembles chocolate breadcrumbs. Set aside
3. Make the crust next. Place the sugar in TM bowl. Grind for 3 seconds on speed 9. Add the remaining ingredients and mix for 15 seconds on speed 6. Press into springfom pan, ensuring it comes all the way up the sides. Use a small glass to help give you an evenly pressed base and sides.
4. And finally, make the filling. Place sugar in TM bowl. Grind for 3 seconds on speed 9. Add butter and cream for 2 minutes on speed 4. With the TM on speed 4, add the eggs one at a time until all incorporated. Add the ricotta and beat for 5 seconds on speed 5 to obtain a smooth creamy mixture.
5. Pour the filling into the crust. Top with the crumble and bake for about an hour or until the middle of the cheesecake stops looking wobbly.
6. Leave in tin until completely cool before removing sides of springform pan. Enjoy!