Caramilk Cheesecake

Crush biscuits into a fine crumb in the food processor, add melted butter and blend well.

Pour into a 22cm springform tin and press down well – for a thinner crust you can press it up the side of the tin or pat it down into one layer.

Pop this in the fridge while you prepare the filling.

Rinse out the food processor or use a food mixer

Combine together cream cheese, vanilla and sugar until it is light and fluffy – scraping down the sides occasionally.

You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.

In a small bowl, break the chocolate into pieces and melt in the microwave – heating for 10-15 second bursts, stirring in between until completely melted and smooth

Fold the thickened cream and chocolate gently into the cream cheese mixture until well combined – I used the food processor and just put it on lowest speed until just combined.

Pour the cream cheese mixture onto the biscuit base and gently smooth it using a knife.

Refrigerate until set – ideally 4 hours, but can also be made a day ahead if required.

Once set, remove from the fridge for 20 minutes.

Use a slightly warm knife around the edge and gently undo the spring from tin, then carefully transfer to a serving plate and remove the base of the tin.

Ideally allow to reach room temperature before serving.

You can serve it as is, or add some caramel topping, grated chocolate or even a ganache.