For the base:
250g Arnott’s Nice biscuits
1/3 cup melted butter
For the filling:
500g cream cheese, at room temperature
1/2 cup caster sugar
1/2 cup thickened cream
2 x 50g Violet Crumble bar, chopped
Prepare a 2cm non-stick springform cake tin, greasing and lining the bottom of the tin.
To make the base, place biscuits and butter into a food processor and blitz until a fine crumb forms. Pour crumbs into cake tin and press down firmly to form an even layer. Set aside.
To make the filling, place cream cheese into a bowl and beat with an electric beater until smooth. Add sugar and cream, combine with a whisk.
Add half the chopped Violet Crumble pieces to filling. Stir to combine.
Place filling into the cake tin, smoothing out over biscuit base to form an even layer.
Refrigerate until set. Top with remaining Violet Crumble pieces and serve.