Chocolate Cheesecake/Ice Cream Cake

A two-in-one! Which is fabulous? Sometimes I really do believe that making mistakes has its benefits- Such as this time when the mixture curdled (and the dish ended up becoming an ice-cream cake almost magically!)

So this is actually a cheesecake which works as an icecream cake if you just tweak a couple of the steps around..

The basic recipe is here:

Ingredients
115g digestive biscuits, crushed
4tbsp melted unsalted butter
2tbsp unsweetened cocoa powder
800g mascarpone cheese
200g sifted icing sugar
175 plain milk chocolate, melted and slightly cooled
Juice and rind of one orange

Procedure
Grease a 8" cake tin.
Place the crushed biscuits, cocoa powder, and melted butter in a bowl and stir until well combined. Line the base of the cake tin with biscuit mixture and press with the back of a wooden spoon to flatten.
Mix the icing sugar and mascarpone in a bowl with the melted chocolate (the heat from the chocolate will melt  the mascarpone and make mixture smooth and runny). Mix until just combined to avoid mixture from curdling.

If you're making the cheesecake:
Place the chocolate mixture in the cake tin and refrigerate for at least 5-6 hours.

If you're making the ice cream cake:
Place the chocolate mixture in a heatproof bowl (in stages if bowl doesn't hold entire mixture) and set over a pan of simmering water till mixture melts and becomes liquidy and runny. Wait for it to slightly cool and then place it in the cake tin. Place in fridge till chilled and then in freezer for 3 hours.

Yes, it's starting to melt but doesn't it look soo good?