Prep time: 20 mins (+ 30 mins chilling & 6 hours setting time) Cooking time: 5 mins
250g Arnott’s Choc Ripple biscuits
100g butter, melted
2 tsp gelatine powder
1 tbs boiling water
500g cream cheese, at room temperature
300g sour cream
200g dark chocolate, melted
½ cup brown sugar
2x50g Snickers bars, finely chopped
380g can Nestle Top’n’Fill Caramel
¼ cup salted roasted peanuts
½ cup caster sugar
Chopped Snickers bars, extra, to decorate
Grease and line the base and side of a 20cm spring form pan.
Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon mixture into prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 minutes to chill.
Place gelatine and water in a heatproof glass. Stir until gelatine completely dissolves. Process cream cheese and sour cream in a food processor until smooth. Add the chocolate and brown sugar and process until well combined. Add the gelatine mixture and process until smooth.
Spoon one-third of cream cheese mixture into base. Sprinkle with one-third of Snickers bar and dollop with one-third of caramel. Use a skewer to marble. Top with half the remaining cream cheese mixture, remaining Snickers bar and caramel in 2 more batches. Place in fridge for 6 hours or until set.
Meanwhile, line a baking tray with baking paper. Scatter peanuts over tray. Place caster sugar in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar melts and caramelises. Carefully pour hot caramel over peanuts. Set aside until set. Coarsely chop.
Place the cheesecake on a serving plate. Sprinkle with peanut praline and extra Snickers bar. Cut into wedges to serve.