Crunchie bar cheesecake

Here is my latest cheesecake. My mother in law had booked a table at the Greyhound to celebrate her birthday with some of her friends...27 of them to be more accurate. 
​Anyway, she had initially requested a honeycomb cheesecake. But I was already running out of time so I recalled a tuck shop cheesecake I had made earlier in the year.
​It was made in a similar way to this one but had an assortment of sweets and chocolate set in ganache on top of a baked cheesecake.
​So, to the recipe... This is my standard Cheesecake mix which is:

• ​800g Cream cheese at room temperature
• 100ml double cream (Whipped)
• 300g caster sugar
• 4 eggs

​This is all whisked together. adding the cream last.
​The biscuit base is made by pressing a mix of crushed digestive biscuits and melted, unsalted butter. For this single cheesecake will take 75g butter with 400g crushed biscuits.
​Allow this to rest for a bit before pouring in the filling and baking at 190°c 
​It'll be done when there is a gentle wobble in the centre of the cheesecake.
Take it out of the oven and sprinkle a load of crushed up Crunchie Bars on top. Do this before it cools. The heat will melt the chocolate.
​That should be it. 
​I am writing this recipe from memory so feel free to message me if you encounter any problems.

Baked cheesecake just out of the oven. Topped it with smashed up Crunchie Bar. This will for a nice honeycomb and chocolate topping as it all cools down together. #ipswich #suffolk #cheesecake #crunchie #chefsofinstagram #chef

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Nov 6, 2017 at 5:52am PST