For the base:
250g Choc Ripple biscuits
100g butter, melted
For the filling:
2 teaspoons gelatine powder
1 tablespoon boiling water
500g cream cheese
300g sour cream
200g dark chocolate, melted
1/2 cup brown sugar
3 Snickers bars, chopped
Can Top ‘N’ Fill caramel
To make the brittle topping:
1/2 cup caster sugar
1/4 cup roasted peanuts
1 Snickers, chopped
Prepare a 22cm springform non-stick cake tin.
To make the biscuit base, place Choc Ripple biscuits into a food processor and blitz. While the motor is running, add melted butter and blitz until a fine crumb is formed. Pour into the bake tin and press down firmly to form an even layer across the bottom and around the sides of the tin. Chill in fridge for 30 minutes.
To make the filling, in a small bowl, add gelatine and boiling water and stir to combine. Set aside.
Place cream cheese in a food processor and add sour cream. Blitz to combine. Add melted dark chocolate and brown sugar and blitz again to combine.
Pour a third of the cream cheese mixture onto biscuit case and smooth out with spatula to create an even layer. Top with half of the Snickers pieces and then pace 10 teaspoons of caramel around the top of the cake. Repeat the process with another third of the cream cheese mix, the rest of the chopped Snickers pieces and then another 10 teaspoons of caramel. Top with the remaining third of the cream cheese mix and smooth out to form an even layer.
Place cheesecake in fridge for 6 hours.
To make the brittle, place caster sugar in a small saucepan and heat over a medium heat, stirring occasionally until a dark caramel forms. Add roasted peanuts and stir to combine.
Quickly pour brittle onto a baking tray lined with baking paper smooth out to form a thin layer. Once set, break into pieces and set aside.
To serve, place extra Snickers pieces on top of the cheesecake and sprinkle with peanut brittle pieces.