|Cadbury's Crunchie Chocolate Cheesecake|
300 ml carton Double Cream
200 g pack of full fat Cream Cheese
200 g Dark chocolate
300 g Chocolate digestive biscuits
75 g butter
5 Cadbury's Crunchie bars
In a saucepan, break the dark chocolate into pieces and add 100 ml of the double cream. Heat gently, stirring all the time, until the chocolate has all melted and your mixture looks like the picture below. Set this aside in a cool place.
In a food processor blitz the biscuits and two of the Crunchie bars. While the processor is still on, pour in the melted butter. Press the base into a lined tin.
This base is quite fudgy, due to the biscuits I used being chocolate, and the chocolate bars, and the butter melting it all together. If you prefer a more traditional biscuit base, then just use plain digestives with butter.
In a small jug, whip the remaining 200 ml of cream and when thick, put into a mixing bowl with the pack of cream cheese. Mix these together until well combined.
When the chocolate is cool, spoon this into the cream and cheese mixture. Whisk on a slow setting until the chocolate and the cream is well combined.
Leaving the remaining three chocolate bars in their wrappers, whack 2 of them with a rolling pin. When they're crushed, open and pour into the chocolate mixture. Fold them in with a spoon.
Spoon the mixture over the ready prepared base, and level with the back of a spoon.
Open your last Crunchie bar and with a sharp knife slice it into chunks. Some pieces will slice, some will break, it doesn't matter. Scatter these on the top of your cheesecake. Place in the fridge until you're ready to eat.