Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
Fold through the chopped Snickers bits through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
Remove the cheesecake from the tin carefully. I whip together my double cream and icing sugar till thick and pipeable.
Drizzle over the caramel, and pipe the whipped cream on using a 2D Closed Star Piping Tip. Sprinkle on some chopped peanuts, and add a piece of Snickers to each Cream swirl!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
If you don’t want to use Caramel, you can easily swap it to Peanut Butter as well. Swap the same amount for Peanut butter, and drizzle some melted peanut butter over the top as well! If you don’t want to use either, use 300g of milk chocolate.
You can use Dulce De Leche, or other caramel for example, but you want a thick caramel sauce.
This Cheesecake will last covered in the fridge for 3 days!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!