Line a 6″ baking tin with greaseproof paper
Crush the biscuits into small crumbs and mix in the melted dairy free spread
Press into the baking tin and chill in the fridge while you prepare the filling

Preheat the oven to 180 oC
Melt the chocolate in a bowl over simmering water

Whisk the egg whites until they form peaks
Add in one tablespoon of the caster sugar and whisk until it forms stiff peaks

In a separate bowl mix together the cream cheese, remaining sugar and egg yolks
Fold the egg white into the cream cheese mix but don’t over mix it
Remove a third of the mixture and stir the melted chocolate into it

Pour the plain mix over the biscuit base
Drop tablespoons of the chocolate mix on top and then swirl with a knife to marble
Bake for 45 minutes

Allow to cool in the tin
Chill in the fridge for at least 2 hours
Remove from the tin and serve with grated chocolate and berries