Ingredients

The following ingredients have 12 Servings
  • 2 cups cookie crumbs (* See notes)
  • 1/2 cup butter (melted)
  • 1 1/4 cups Caramilk chocolate (** See notes)
  • 1 1/4 cups heavy cream (double cream/thickened cream)
  • 1 1/4 cups cream cheese (softened *** See notes)
  • 1/2 cup Caramel sauce
  • 1/4 cup peanuts (chopped)

Instruction

  • Grease a 7-inch springform cake pan and set aside.
  • In a large mixing bowl, combine the cookie crumbs with the melted butter and mix well, until combined. Transfer into the greased cake pan and refrigerate.
  • In a microwave safe bowl or stovetop, melt your Caramilk chocolate. In a mixing bowl, beat your heavy cream until medium peaks form. In a separate bowl, beat the cream cheese until smooth and glossy. Gently beat the melted chocolate into the heavy cream, then fold through the cream cheese until combined.
  • Transfer the cheesecake filling onto the chilled crust. Refrigerate for at least 4 hours, or overnight.
  • Once set, drizzle with caramel and decorate with chopped peanuts.