Mars Bar Cheesecake. Whip remaining cream and add it to the cream cheese mixture. Combine the biscuits and the butter and use the mixture to line the base of a pastry tin or pie dish.
Its light and creamy texture is filled with little pockets of gooey chocolate caramel sauces and then out of nowhere you get a chunk of Mars Bar. Drizzle half of the butterscotch and chocolate sauces over the cream cheese mixture. 2 tblspn brown sugar.
150g Mars Bar chopped.
Pour in the milk chocolate and beat briefly until just combined. Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Mars Bars - chop the Mars Bars into very small chunks for the filling as this makes it easier to slice the cheesecake. Place in the fridge for 1 hour to chill.
