Ingredients
Method
Crust
- Crush up your biscuits and mix with the melted butter; you should get a wet sand consistency.
- Press the mixture down into an 8 inch cake tin lined with parchment paper and allow it to set in the fridge whilst you make the cheesecake mixture.
Cheesecake mixture
- In a bowl, whisk the double cream and icing sugar until it starts to become a thick consistency.
- Then whisk in the cream cheese before folding in the chopped biscuits.
- Pour the mixture into the cake tin, reserving a small amount to decorate the top. Allow it to set in the fridge for 30 mins.
Ganache
- Add the cream and chocolate into a bowl and melt in the microwave.
- Allow it to cool slightly and then pour the ganache over the cheesecake, smoothing it out with a spoon.
Decorate
- Using the reserved cheesecake mixture, pipe on some swirls using a piping bag the place into the fridge.
- Allow the cheesecake to set for a few hours or overnight for the best results.