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- 500 g cream cheese
- 250 ml pure cream
- 250 g sour cream
- 1 1/2 cup crunchy bars
- 250 g white chocolate melts
- 100 g milk chocolate block
- 500 g biscuits
- 100 g butter
- 100 g white chocolate block
Line the base and sides of an 11″ springform cake tin with grease proof paper.
Chop or crush the crunchy chocolate bars and put them aside.
Crush the biscuits to make into the base, melt the butter and than mix with the crushed biscuits, once fully mixed place biscuit mixture into the springform tin and press down firmly, cover and refrigerate for 10 minutes.
Place cream cheese, sour cream and pure cream into a bowl. Mix with a hand held beater or in a mix master until creamy.
Melt the white chocolate. Whilst mixing your cream cheese mixture pour the melted white chocolate in and mix thoroughly.
Next fold in 3/4 of the crushed/chopped crunchy bars.
Take base out of the refrigerator and uncover, pour cheesecake mixture in.
Grate half of the white chocolate and half of the milk chocolate and mix together with the remainder of the crunchy bars.
Sprinkle over the top of the cheesecake and cover and place it back into the refrigerator.
Melt the rest of the white chocolate and pour into a piping bag if you don’t have a piping bag use a clip lock bag and cut the tip off and pipe some decorative patterns or shapes onto grease proof paper and place in the fridge until set next do the same with the remainder of the milk chocolate.
Once the patterns or shapes have set place onto the cheesecake for decoration.
The cheesecake should not take too long to set. Once it has set undo the springform tin and serve.