250g packet Nice biscuits
2 tablespoons desiccated coconut
125g unsalted butter, melted
Chopped Cadbury Caramilk chocolate, to decorate
180g block Cadbury Caramilk chocolate, chopped
250g block cream cheese, chopped
250g tub Philadelphia Caramilk flavoured cream cheese
½ cup firmly packed brown sugar
1 tablespoon vanilla extract
250ml tub sour cream
180g block Cadbury Caramilk, chopped
300ml tub thickened cream
Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base and side with baking paper, extending paper 2cm above edge of pan.
Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press firmly over base and up side of pan. Place on an oven tray. Refrigerate.
To make filling, place chocolate in a microwave-safe bowl. Microwave on High (100%), stirring every 15 seconds, for 40 to 50 seconds, or until melted. Remove. Cool for 5 minutes.
Process cream cheese, Philadephia Caramilk, sugar and vanilla in same clean food processor until smooth. Add sour cream and melted chocolate, process until combined. Add eggs all at once. Process until combined, stopping occasionally to scrape down side of processor. Pour into biscuit crust.
Cook in a slow oven (150C) for about 50 minutes, or until filling is just set in the centre (Don’t over-cook.) It should still have a slight wobble. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool to room temperature. Refrigerate for 4 hours, or overnight until firm.
To make Caramilk cream, place chocolate in a heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until melted and smooth. Cool. Refrigerate for about 3 hours, or until cold. Beat with an electric mixer until soft peaks form.
Remove side of pan. Transfer cheesecake to a large plate. Dollop Caramilk Cream over top. Sprinkle with chopped Caramilk chocolate.