A Chocolate Rice Krispie Base, Chocolate Toffee Crisp Cheesecake filling, Chocolate Drizzle, Whipped Cream and even more Toffee Crisp goodness.
Melt the butter and golden syrup together in a small pan until melted and starting to bubble.
Add in the chocolate and beat until smooth, if the chocolate hasn’t fully melted then briefly put it over the heat again till it has!
In a Large Bowl, Mix the Chocolate/Butter Mixture together with the Rice Krispies or Cocoa Pops until combined well. It can take a bit of welly, so stick with it! Best to use a large spatula when doing this.
Tip the combined mixture into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator for at least an hour.
Melt the 200g of Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool briefly whilst doing the rest.
With a stand mixer, whip the Cream Cheese, Icing Sugar and Vanilla until smooth. Add in the slightly cooled Melted chocolate, and whip again till smooth.
Pour in the Double Cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined!
Fold through the Chopped up Toffee Crisp Bars and then add on top of the Rice Krispie Base! Leave to set in the fridge for 5-6 hours, or preferably over night!
Remove the Cheesecake from the tin. As I use Springform tins, it comes away from the sides itself. If you a struggling, run a thin sharp knife around the edge. I then use a thin metal spatula to get my cheesecake off the base.
Drizzle 50g of Melted Milk Chocolate over the cheesecake, and add some grated chocolate/sprinkles if you wish.
Pipe on some whipped cream (the Double Cream & Icing Sugar together) and then add a piece of Toffee Crisp for each slice and enjoy!