Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
Add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
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, 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 bits of Double Decker into 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.
For the Decoration
Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
Drizzle over the melted milk chocolate, decorate with the whipped chocolate cream, and some pieces of Double Decker!
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!
I used 4x55g Bars of Double Decker and a bag and a bit of the ‘Dinky Deckers’ in my cheesecake. So I used about 350g for mine! You can use less or more.
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!
I use Callebaut milk chocolate in my bakes which you can buy here – You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat! You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you can find!
This Cheesecake will last covered in the fridge for 3 days!
Double Decker Cheesecake!
Amount Per Serving
Calories 534Calories from Fat 441
% Daily Value*
Saturated Fat 28g175%
Vitamin A 1425IU29%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.