- 250g plain chocolate biscuits, crushed
- 150g butter, melted
- 2tbsp brown sugar
- 20g butter, extra
- 200ml cream (35%)
- 50g milk chocolate, chopped
- 3tsp powdered gelatine
- 60ml hot water
- 600g cream cheese (preferably Philadelphia)
- 110g sugar
- 3 Mars bars, chopped
Line 20cm springform cake tin with baking paper or cling film. Mix processed biscuits (should
resemble fine breadcrumbs) with melted butter, process until just combined. Press biscuit
mixture evenly over base and side of the cake tin, cover, refrigerate about 30mins or until firm.
To make butterscotch sauce, combine brown sugar, extra butter and 2tbsp of cream in small
saucepan, stir over low heat, until sugar dissolves. Leave to cool slightly.
Beat cream cheese and sugar with electric mixer until smooth. Reserve 2tbsp of the cream. In a
separate bowl beat the remaining cream until soft peaks form. Dissolve gelatine in hot water.
Stir slightly warm gelatine mixture into cheese mixture, add in chopped Mars bars, fold in cream.
Combine chocolate and another 2tbsp of the cream, stir over low heat (or microwave for about
2mins) until chocolate melts. Pour half of this cheese mixture into the prepared tin, drizzle
half of the butterscotch and chocolate sauces over the cheese mixture. Pull skewer backwards
and forwards through mixture several times to create marbled effect.
Repeat process with remaining cheese mixture and sauces. Cover cheesecake, refrigerate about
3hrs or until set.
To serve, dip the knife into hot water for even slicing.