Choc Nougat Cheesecake

1. 1

   Combine biscuit crumbs and butter, press into the base of a 20cm springform pan.

2. 2

   Chill.

3. 3

   Beat Philly* and sugar using an electric mixer until smooth.

4. 4

   Beat in gelatine mixture and melted chocolate bars until combined, then beat in cream.

5. 5

   Pour mixture into crumb base and chill in refrigerator for 3-4 hours or overnight.

6. 6

   Decorate with whipped cream and chocolate shavings.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.