Directions
- 1Crush 350g crunchy cookies finely.
- 2Mix with 100g melted unsalted butter.
- 3Pour into an 8" tin and press down firmly.
- 4Melt 200g milk chocolate in the microwave in 30 sec bursts until melted and set aside to cool.
- 5Whisk 350ml double cream to stiff peaks.
- 6In another bowl, whisk together 500g cream cheese and 120g icing sugar until creamy.
- 7Add melted and cooled milk chocolate and whisk until combined.
- 8Fold in whipped cream and 100g broken cookies.
- 9Spoon mixture onto the cookie base and smooth it out.
- 10Refrigerate overnight.
- 11Melt 200g dark chocolate and 200ml double cream in the microwave in 30 sec bursts until melted and smooth, then allow to cool.
- 12Pour over the cheesecake and smooth it out.
- 13Top with 8 halved cookies.
- 14Refrigerate for 30-60 mins.
Ingredients
- 350 g crunchy cookies
- 100 g unsalted butter
- 200 g milk chocolate
- 350 ml double cream
- 500 g cream cheese
- 120 g icing sugar
- 100 g crunchy cookies
- 200 g dark chocolate
- 200 ml double cream
- 8 crunchy cookies
Equipment
food processormixing bowlswhisk8" cake tinspoonmicrowave
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