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 melted butter, and pulse a few times until it is combined well.
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 Mars Bar 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.
For the Decoration
Whip together the Double Cream and Icing Sugar until thick.
Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!
If it looks like your cheesecake isn’t setting, or it's a bit 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 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 on amazon here – and I use the Carnations Caramel from the tin. I’m sure you can use a dulce de leche as well, but it really has to be a thick caramel such as the carnations for it to work correctly!
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!