200g digestive biscuits, crushed
125g butter, melted
300g white marshmallows
500g cream cheese
1/2 teaspoon vanilla extract
150ml double cream, softly whipped
4 tablespoons salted caramel sauce
50g dark chocolate
2 teaspoons golden syrup
1 tablespoon butter
200g assorted marshmallows (large, regular and mini)
8 pretzels, dipped in 25g melted dark chocolate
8 pieces milk chocolate pieces, halved
2 Crunchie bars, broken into pieces
Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.
Melt the marshmallows and milk together over a very low heat, stirring constantly to stop them sticking. Be careful not to burn the mix. Spoon into a bowl and leave to cool to room temperature.
Beat the cream cheese with the vanilla until smooth. Fold in the cooled marshmallow mix, then the whipped cream. Spoon the filling on top of the biscuit base. Chill overnight.
To make the chocolate drizzle, melt the dark chocolate, syrup and butter together.
Just before you’re ready to serve, carefully remove the cheesecake from the tin and decorate with marshmallows, chocolate pretzels, chocolate and Crunchie pieces. Drizzle over the caramel and chocolate sauces. Serve.