70 g butter, melted
150 g digestive biscuits
400 g cream cheese
100 ml thickened cream
200 g Nestle Top'n'Fill, plus more to serve
2 eggs, beaten
- Heat the oven to 170C/fan 150C. To make the base, mix the butter and biscuits until they looks like damp breadcrumbs. Butter and line the base of a 22cm springform tin, pack the biscuit mixture into the base and chill.
- For the filling, mix the cheese, thickened cream, Top'n'Fill and eggs to a smooth paste. Put this mix in the tin with the biscuit base and cook for 45 minutes until it is set, but still has a slight wobble. Cool to room temperature, then chill until ready to serve (the top might crack but will be covered up, so don’t worry). Spread more Top'n'Fill on top.