Ingredients
250g packet Butternut Snap Cookie
75g unsalted butter, melted, cooled
250g block cream cheese, chopped, at room temperature
1/3 cup firmly packed brown sugar
1 litre salted caramel-flavoured ice-cream, slightly softened
4 x 50 g Snickers, thinly sliced
Chocolate syrup, to serve
Method
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Invert base of a 20cm springform pan (base measures 19cm). Grease and line base and side with baking paper, extending 4cm above pan edge.
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Process cookies in a food processor until coarsely crushed. Add butter. Process until combined. Transfer to a medium bowl. Press half the mixture over base of pan.
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Process cream cheese and sugar in same, clean food processor bowl until smooth. Add ice-cream. Process until combined. Transfer to a large bowl. Stir in three-quarters of the Snickers. Pour over prepared biscuit base. Smooth over top.
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Sprinkle with remaining biscuit mixture. Cover pan. Freeze overnight, or until firm.
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Remove side from pan. Transfer frozen cheesecake to a serving plate. Scatter over remaining snickers. Drizzle with chocolate syrup. Cut into wedges to serve.
TIP: Snickers can be replaced with other chocolate bars, if preferred. Frozen cheesecake can be made up to five days ahead. Keep, covered in the freezer.
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