Blondie Cheesecake

1. Grease or line a 22cm springform cake tin.
2. Crush biscuits in a food processor (if you don’t have a food processor crush them by placing them in a plastic bag and bash them with a rolling pin).
3. Transfer biscuit crumb to a bowl, add melted butter and mix to combine.
4. Firmly press crumb mixture into the prepared tin.
5. Cover the tin and place in the fridge for at least 20 minutes to set.
6. In a clean bowl, beat cream cheese, vanilla, and caster sugar until creamy and satiny (this can take quite a while).
7. Break up chunks of Whittaker’s Blondie Chocolate and melt in the microwave (in short increments to avoid burning).
8. Fold thickened cream and melted chocolate into the cream cheese mixture until combined (you can continue to use a beater if desired, but keep it on a low speed).
9. Once combined, pour cream cheese filling onto the biscuit base and smooth out the top.
10. Cover and refrigerate until set (at least 4 hours).

For the topping (optional)

1. Melt Whittaker’s Blondie Chocolate, oil, and cream in the microwave (in short increments to avoid burning) until smooth.
2. Remove the cheesecake from the tin and pour the topping mixture over the chilled cheesecake. Use a spatula to evenly smooth the topping to the edges and let some drop down the sides. Return to the fridge to set before serving.
3. When ready to serve, use remaining Whittaker's Blondie chocolate to create chocolate shards by shaving the back of the chocolate with a sharp knife (or chop roughly into small chunks) and sprinkle over top of the cheesecake.