2¼ bars Cadbury Bournville 50% Dark Chocolate, gratedBuy
3 cups digestive biscuits, finely crushed
⅓ cup salted butter
1½ cups cream cheese
4½ tsp milk
For Silky Bubbly Cheesecake
180 g Cadbury Dairy Milk Silk Bubbly, chopped into smaller piecesBuy
120 g Cadbury Bournville 50% Dark Chocolate, gratedBuy
300 g digestive biscuits, finely crushed
90 g salted butter
300 g cream cheese
4.5 tsp milk
Directions
Step 01
Mix digestive biscuits with melted butter and stir until the mixture is moist and well combined.
Step 02
Press the mixture into a 1- to 1½-cm layer at the bottom of a baking tin and refrigerate.
Step 03
Place the chopped Silk Bubbly bar in a large glass bowl. Place the bowl over a pot of simmering water. Stir continuously until the chocolate has completely melted.
Step 04
Mix the cooled chocolate into the cream cheese and milk. Spoon this mixture into the cake tin until the layer is firmly packed.
Step 05
Generously sprinkle the grated Bournville bars over the cheesecake and place in the freezer for 2 hours.