Related recipe: Kingston Biscuit Cheesecake
200g Choc Ripple biscuits
80g unsalted butter, melted
300ml tub thickened cream, whipped
Chopped Caramilk Hokey Pokey chocolate bar, to decorate
2 x 250g blocks cream cheese, chopped, at room temperature
1 cup caster sugar
250g tub sour cream
120g Caramilk Hokey Pokey chocolate bar, melted, cooled
Invert base of a 20cm round springform pan (base measuring 19cm). Grease and line base and side with baking paper. Place a large, double sheet of foil on the bench. Top with a double sheet of plastic wrap. Place pan in the centre, then scrunch foil and plastic up around the outside to make it waterproof.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
To make filling, process cream cheese and sugar in same, clean food processor until smooth. Add eggs one at a time, processing until combined. Add sour cream and melted chocolate. Pulse until combined. (Don’t over-process.) Pour over base.
Place a small, heatproof bowl (4cm deep) upside down in the centre of a removable bowl of a 5- to 6-litre capacity slow cooker. Sit springform pan on the bowl. Pour enough boiling water into cooker until it touches the base of the pan. Cover cooker tightly with foil, then cover with lid.
Cook on HIGH setting for 2 hours and 30 minutes, or until set. Remove. Stand cheesecake in pan for 30 minutes. Cover, refrigerate overnight.
Remove side of pan. Transfer cheesecake to a plate. Top with chopped chocolate bar.