Golden Gaytime Cheesecake

Serves 8-10, Prep 1 hour, 15 mins

1½ x 250g pkts

Malt ‘O’ Milk biscuits 175g unsalted butter, melted 200g block milk cooking

chocolate, chopped

¼ cup thickened cream

FILLING

135g pkt chewy toffees,

unwrapped (see Tip) 300ml tub thickened cream 3 tsps powdered gelatine 2 x 250g blocks cream cheese, chopped, at room temperature ½ cup firmly packed

brown sugar

2 tsps vanilla extract

1 Invert base of a 23cm springform pan (base measures 22cm), 6cm deep. Grease and line base with baking paper.

2 Reserve 5 biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate while making filling.

3 To make filling, place toffees and ¼ cup cream in a small saucepan. Stir until melted and smooth. Transfer to a heatproof bowl. Stand, stirring occasionally, for 20 minutes, or until cooled slightly.

4 Sprinkle gelatine over ¼ cup water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until dissolved. Remove jug from pan. Cool 5 minutes.

5 Process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add cooled toffee mixture and process until combined. With motor operating, gradually add gelatine mixture in a thin, steady stream, processing until smooth. Add remaining cream and process until combined. Pour into pan. Refrigerate for 1½ hours, or until top is firm to touch.

6 Combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Cool slightly.

7 Finely chop reserved biscuits. Pour chocolate over filling and spread evenly. Scatter with biscuits. Refrigerate for 6 hours, or overnight until firm.

8 Remove side of pan and lining paper. Transfer cheesecake to a serving plate. Cut into wedges, to serve.