Mmmm, just looking at this delicious cheesecake has made us grab our baking apron! Ready in 1 hour, this chocolatey treat has an ultra-tempting Crunchie topping and is guaranteed to be the talk of any party spread.



50g unsalted butter

100g digestive biscuits, crushed finely

1 Cadbury Crunchie, chopped finely

320g Philadelphia with Cadbury

75g caster sugar

1tbsp plain flour

3 medium eggs

150ml soured cream

1tbsp Bournville Cocoa Powder


Serves: 12

Prep time: 15 mins

Cooking time: 45 mins



1. Preheat the oven to Gas 2, 150 C and grease a 20 cm loose based tin.

2. Melt the butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.

3. In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.

4. Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.