Prep your 8"/20cm deep springform tin with the KitKat's around the edge - I use 18 whole standard KitKat's, and then one half as there was a small gap.
Blitz your biscuits in a food processor to a fine crumb - or in a bowl with the end of a rolling pin.
Melt your butter, and mix in with the biscuits.
Press your biscuit mixture into the tin, inside the Kitkat shell. I press it down with a spoon, and make sure to be firm so the KitKat's stay at the edge securely.
For the Cheesecake
Add your milk chocolate and dark chocolate to a bowl, and melt carefully. I do this in the microwave in short bursts!
Once melted, mix till smooth and leave on the side to cool briefly.
Add your cream cheese and icing sugar to a bowl, and whisk until smooth - I use my Kitchenaid with the whisk attachment.
Add in your melted chocolate, and whisk till smooth.
Pour in the double cream, and whisk again till smooth and really thick!
Spread the mixture carefully inside the KitKat shell, and smooth over!
For the Topping
Add your double cream and dark chocolate to a bowl, and microwave in 20 second bursts, mixing well each time.
Mix and melt till smooth and delicious - spread over the top of the cheesecake.
Add on some KitKat Bites or chopped KitKats as decoration, and some sprinkles if you are using them!
Leave the cheesecake to set in the fridge overnight for the best possible set!
Enjoy!
Notes
I bought a 21x multipack of KitKats for this recipe, and a bag of KitKat Bites for the decoration.
They are the 20.8g bars - which should be about an inch taller than the tin I used!
You can use all milk or all dark chocolate for the filling - but for the ganache you should use dark. If you want to use milk, you need to use 300g milk chocolate as the ratio is 2:1.