Preheat oven to 180°C and line the base of a 19cm spring form cake tin with paper. (Ensure your tin will fit in your Varoma dish)
Make the chocolate shortbread base and press into prepared tin and bake for 10 minutes. Remove from oven and cool.
Place white chocolate into Thermomix bowl and chop 6 sec/speed 8.
Scrape down sides of bowl and melt 10 min/50°C/speed 1.
Add eggs, cream cheese, sugar and vanilla bean paste.
Beat 1 min/speed 6. Scrape down sides of bowl and repeat. Pour into biscuit base.
Place into Varoma dish. A V Stacker comes in very handy for this! Giving you more height in your Varoma.
Rinse bowl and fill with water to 1L mark.
Cook cheesecake 60 min/Varoma/speed 3. Chill until completely set in the centre. It will be slightly wobbly until cold. (You may need to check water levels part way through steaming.)
Ganache;
Place coulis, dark chocolate and cream into Thermomix bowl and melt 5 min/50°C/speed 1. Drizzle over cooled cheesecake.
Place berries on top of ganache to decorate before the ganache sets so they will 'stick'.
Sadly you will need to eat this within 3 days of making it! Shame!
Serve with additional whipped cream if desired.
You can use any leftover Chocolate Shortbread base to make cookies. Freeze them baked or as a roll of dough.