I haven’t made this cheesecake in a long time and as usual I have guestimated the exact measurements but should be pretty close. It’s basically a mix of Caramel and Chocolate sauce swirled through your cheesecake mix with chopped Mars Bars….

Make the Base
Throw 250g plain Chocolate Biscuits into the food processor and process until fine. Add 125g melted Butter and combine. Press the biscuit mix into a 20cm springform tin lined with baking paper. Pop into the fridge while you make the filling.

Make the Caramel & Chocolate Sauces

For the Caramel Sauce combine 2 Tbs Brown Sugar, 2 Tbs Cream and 20g of butter in a small saucepan and stir over very low heat until it thickens and all the sugar has dissolved.

For the chocolate Sauce combine 50g chocolate and 2tbs cream in a small  saucepan and stir over low heat until the chocolate has melted. (You can do the chocolate sauce in the  microwave on defrost setting, I just do a minute at a time until the chocolate melts and you the mixture is completely combined when you stir it)

Set the sauces aside to cool.

For the filling
Sprinkle 3 Teas Gelatine over 1/4 cup water in a heatproof jug and place over a saucepan of simmering water until the gelatine dissolves. Beat 500g Cream Cheese and 1/2 cup Caster Sugar until really smooth, add 300ml cream and keep beating until thick and creamy. Fold in the gelatine mix and 3 chopped Mars bars. (Tip: freeze the Mars Bars first makes them easier to chop.)

Pour half the the cream cheese mix into  the biscuit base. Drizzle in half of the Chocolate and Caramel sauces and use a skewer or knife to swirl and make the marble affect. Repeat with a 2nd layer. Cover with gladwrap and pop into the fridge to set. I think overnight is best.

Then get the kids into washing up all those saucepans with the promise of cheesecake the next day, and that is if there is any left lol….