• Prep 40m
• Cook 40m
• Serves 12

• 1/2 cup) thickened cream, plus 80ml (1/3 cup) extra
• 450g Caramilkchocolate , chopped
• 200g Anzac biscuits
• 80g butter, melted
• 500g cream cheese, at room temperature, chopped
• 100g (1/2 cup) caster sugar
• 2 tsp vanilla bean paste
• 2 eggs

Method​

• Step 1
  Preheat oven to 170C/150C fan-forced. Line the base and side of a 20cm round springform pan with baking paper.
• Step 2
  Place the cream and 250g of the Caramilk in a small saucepan over low heat. Cook, stirring, until chocolate has melted and the mixture is smooth. Set aside to cool slightly.
• Step 3
  Break up the biscuits into a food processor. Process until finely crushed. Add the butter and process until combined. Use the back of a spoon to press the mixture firmly over the base of the prepared pan. Place in the fridge for 15 minutes to chill.
• Step 4
  Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Beat in the eggs, 1 at a time, until combined. Add the melted Caramilk mixture then beat until just combined. Pour into the prepared pan and bake for 40 minutes or until just set.
• Step 5
  Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until firm.
• Step 6
  Place the extra cream and remaining 200g Caramilk in a small saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool slightly. Pour over the cheesecake layer. Place in the fridge for 2 hours or until set.
• Step 7
  Remove cheesecake from the pan. Use a sharp knife to cut cheesecake into slices to serve.