Treat family and friends to this irresistible cheesecake made with a crumbly biscuit base and topped with indulgent creamy caramel chocolate, a dessert that just melts in the mouth!

For the base

• 100g butter, melted, plus extra for the tin
• 300g dark chocolate digestive biscuits

For the filling

• 300g Lily O’Brien’s Creamy Caramel with Sea Salt Chocolate (2.5 Share Bags)
• 250ml Double Cream, Cold
• 30g Cocoa Powder
• 400g Full Fat Cream Cheese, Room Temp
• 100g Golden Caster Sugar

For the decoration

• 100ml Double Cream whipped
• Extra Lily O’Brien’s Creamy Caramel with Sea Salt Chocolates
• Dark chocolate shavings

Method

To make the base

• Butter and line a 23cm springform cake tin. Use a food processor to blitz the digestives into a crumb mixture, then add the butter and blitz to combine. Pour the biscuit mixture into the lined tin and press down firmly with the back of a spoon, smoothing until the mixture evenly spread. Chill in the fridge while you make the filling.

To make the filling

• Melt the chocolate and 8 tbsp of cream in 30 second blasts in the microwave stirring well in between. Set aside to cool.
• In a separate bowl whip the remaining cream until the standing in soft peaks. Sift in the cocoa powder and gently fold in with a spatula. 
• Fold the chocolate mixture into the cream in thirds.
• In another bowl beat the cream cheese and caster sugar together until glossy then fold this into the chocolate cream mixture.
• Pour on top of the biscuit base and put back in the fridge to chill overnight.
• When set, remove from the tin & peel off the paper and decorate with piped cream, chocolate shavings and a Lily O’Brien’s chocolate for each serving.
• Store in the fridge and eat within 3 days.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog