366 g Chocolate fingers I used 61 Cadbury Chocolate Fingers
For the cheesecake filling
750 g Full fat cream cheese I used Philadelphia
125 g Icing sugar
2 tsp Vanilla extract
300 ml Double cream
For the ganache
100 g Milk chocolate
80 g Double cream
For decoration
200 ml Double cream
½ tbsp Icing sugar
½ tsp Vanilla extract
4 Cadbury Chocolate Fingers broken in half
Milk chocolate curls
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, if you don’t have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
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