🅸🅽🅶🆁🅴🅳🅸🅴🅽🆂
For the basics
175 g melted butter
For the cheesecake filling
250g milky chocolate
500 g cream cheese
120 g icing sugar
350 ml whipped cream
For topping up
250g milky chocolate
200 ml of whipped cream
Shortbread crumbs
🅼🅴🆃🅷
🅳 :
1. Mix ground shortbread with melted butter in a bowl until combined.
2. Spoon the mixture into a 23 cm cake tin and press firmly with the back of a spoon before placing in the refrigerator to set.
Beat the cream until soft peaks at the top and set the bowl aside.
4. Mix cream cheese with powdered sugar and beat the two together, then add the melted Milkybar and beat again until smooth.
5. Spoon the previously set aside whipped cream into the cream cheese-chocolate mixture.
6. Pour the batch over the chilled cookie base, flatten and allow to cool for about five hours.
7. Pour double cream over milky chocolate and melt in the microwave for 90 seconds.
8. Pour the mixture over the cooled cheesecake and smooth the surface with a palette knife.
9. Sprinkle leftover shortbread crumbs around the edge of the cake and press a square of chocolate in the center for decoration.