Ingredients
½ x 250g packet Arnott’s Butternut Snap Cookie
½ cup roasted salted peanuts
50g unsalted butter, melted
FILLING
200g block milk cooking chocolate, chopped
216g packet Snickers Share Pack, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
¼ cup brown sugar, firmly packed
300ml tub thickened cream
TO SERVE
300ml tub thickened cream, whipped
2 x 50g Snickers chocolate bars, chopped diagonally
Method
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Invert base of a 22.5cm round springform pan (base measures 21cm). Grease and line base and side with baking paper.
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Process cookies and peanuts in a food processor until finely crushed. Add butter. Process until combined. Press over the base of prepared pan. Refrigerate.
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To make filling, combine chocolate and half the chocolate bars in a medium heatproof bowl. Sit bowl over a medium saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.
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Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate mixture until combined. Add cream. Beat until well-thickened and soft peaks form. Stir in remaining chocolate bars.
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Spoon filling into prepared pan. Smooth over top. Cover. Refrigerate overnight until firm.
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To serve, remove side of pan. Slide cheesecake onto a serving plate. Spread cream over top. Decorate with Snickers.
TIP! Decorate cheesecake with cream and Snickers just before serving. Cheesecake can be made up to four days ahead.
