250g packet Choco Ripple biscuits, broken
80g butter, melted
2 x 250g packets Philadelphia Cream Cheese, room temperature, chopped
1/2 cup caster sugar
1 tsp vanilla extract
200g milk chocolate, melted, cooled slightly
200g white chocolate, melted, cooled slightly
Note: Tje recipe calls for a food processor, but you could get away with a blender and a stand mixer.
1. Preheat oven to 160 degrees. Lightly grease a 22cm (base measurement) springform tin and line base with baking paper. Stand tin on an oven tray.
2. Place biscuits in food processor and mix until roughly crushed. Mix in butter. Spread over base of prepared tin, pressing firmly with a glass to even the surface. Cook for 8-10 minutes. Do not overcook. Allow to cool in the tin.
3. Mix cream, cream cheese, sugar, eggs and vanilla in food processor until smooth. Take out half the mixture and set aside. Add milk chocolate to mixture left in the mixer and process briefly until combined.
4. Use a wire whisk to stir white chocolate in to the remaining mixture. Pour mixtures over biscuit base, alternating about a quarter at a time. Use a non-serrated knife to swirl the mixtures together. Bake for 1 hour. Cheesecake will be set at the edges but still wobbly in the middle. Cool in the tin, then refrigerate overnight. Run a knife around the edge of the cheesecake before releasing sides of the tin.