¼ cup butter
¼ cup brown sugar
¼ cup sugar
2 tablespoons water
½ cup plain flour
1 cup Cadbury Dark Cooking Chocolate, chopped
250 g chocolate biscuit crumbs
¼ cup sugar
60 g butter, melted
750 g cream cheese, softened
400 g can sweetened condensed milk
Preheat the oven to 180°C. To make the cookie dough, cream the butter and both kinds of sugar until light and fluffy. Stir in the water, flour and chocolate chunks, and mix until all the ingredients are combined. Set aside. To make the cheesecake base, combine the chocolate biscuit crumbs, sugar and melted butter. Press the mixture over the base of a lined 23 cm spring form pan. Beat the cream cheese until soft and smooth. Add the condensed milk and eggs, and beat thoroughly. Pour the cream cheese mixture over the crumb base. Place teaspoonfuls of the cookie dough onto the cream cheese mixture.
Press them lightly so that they sink beneath the surface. Bake the cheesecake for 1 hour. Remove from the oven and allow to cool in the pan. Refrigerate for 3-4 hours before dusting with Cadbury Drinking Chocolate.
Serve with a berry coulis (puree) or chocolate sauce.
Note: When adding melted Cadbury Chocolate to other ingredients, have them all at room temperature for best results.