Cream Cheesecake with Chocolate Flakes

Step 1/7

• 250 g digestive biscuits

• food processor

Place the digestive biscuits in a food processor and process to a fine crumb.

Step 2/7

• 100 g butter

• saucepan

Melt the butter in a small saucepan then take off the heat. Add the biscuit crumbs into the butter and mix together.

Step 3/7

• springform pan (8 in.)

Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.

Step 4/7

• 680 g cream cheese
• 100 g icing sugar
• 1 tsp vanilla extract
• 200 ml double cream

• stand mixer with whisk

Meanwhile, whisk together the cream cheese, icing sugar, vanilla extract and double cream until stiff.

Step 5/7

• cooking spoon

Spoon the mixture over the biscuit base (once cool) and smooth over the surface. Chill for approximately 3 hours.

Step 6/7

• 2 bars chocolate flake

• knife

Just before serving, remove the cheesecake from the tin. Cut one flake into bite-size chunks and roughly crumble the other.