This is the perfect showstopper chocolatey dessert, for the festive season. It’s quick and easy to make.
One of my personal favourites, that I make at most special occasions.
1 packet of Digestive biscuits crushed.
120g unstaled melted butter
28 KitKat fingers.
500g Cream cheese
100g Icing Sugar
400ml Double Cream.
120g chocolate chips
100ml Double Cream
100g dark chocolate or chips
Chopped KitKat or chocolate shavings for to decorate.
Prep an 8 inch baking tin with KitKats around the edges.
Using a food processor blitz the digestive biscuits to fine crumbs.
Now melt the butter and add it to biscuit bowl and mix well.
Place the biscuit mixture into the tin inside the KitKat tower.
Then take a spoon and press the mixture down firmly to secure the KitKats.
For the Cheesecake:
In a bowl add in the double cream and whisk till it becomes thick and smooth.
In a separate bowl add in the cream cheese and icing sugar and whisk until it becomes smooth.
Add the whisked double cream to the cheese cream mixture and whisk again till it becomes smooth and thick.
Now spread the mixture inside the KitKat tower and smooth it over with a spoon.
Place the KitKat tower in the fridge for a minimum of 5 hours to allow it to set.
For the Topping
To a bowl add the double cream and dark chocolate/chips.
Place the bowl inside the microwave for 30 second to let the mixture melt.
Pour the melted mixture over the top of the cheesecake and smooth it over with a spoon.
Add either chopped KitKats or chocolate shavings on the too to decorate the cake.
Finally place the cake in the fridge overnight to allow it to set well.