500g cream cheese
300g sour cream
100g butter, melted
250g chocolate ripple biscuits
2 tsp powdered gelatine
1 tablespoon boiling water
200g dark chocolate, melted, cooled a little
3 snickers bars, chopped
1 snicker bar for decoration
1/2 cup salted peanuts
1/2 cup caster sugar
1/2 cup light brown sugarPrepare your tin by lining the bottom with wax paper and spray the inside edges with oil spray to avoid the cheesecake sticking.Praline
Melt the caster sugar in a pan on low heat, stir occasionally until all the sugar has melted and turned a golden brown colour.
Pour over the peanuts and leave to set hard.In a food processor add the chocolate ripple biscuits and pulse to a sand like texture. Keep pulsing as you add the melted butter.
Pour into a prepared tin and press down to flatten.
Place into the fridge.Add the cream cheese and sour cream to a stand mixer and beat together until smooth. Add the brown sugar and melted chocolate, mix until well combined, scraping down the sides to make sure all is well mixed.
Add the gelatine to the boiling water and stir quickly until dissolved. Add to the cream cheese mixture and beat again to mix in well.
Pour half the mixture on top of the biscuit base, add half the caramel and swirl through with a skewer. Add half the chopped snickers and then the rest of the cream cheese mixture, caramel and the rest of the chopped snickers.
Tap the tin onto the work surface to remove any air bubbles.
Place into the fridge overnight to set.
Just before serving, remove from the tin and decorate with the last snickers bar and the cracked praline.Delicious!!!!