BAKED KIT KAT CHEESECAKE BARS

MAKES: 16 INGREDIENTS

200g digestive biscuits 100g unsalted butter, melted

375g cream cheese, chopped, at room temperature 100g (1/2 cup) caster sugar 1 tsp vanilla extract

2 eggs

130g (1/2 cup) Greek-style yoghurt

8 x 45g Kit Kat chocolate bars

Melted dark chocolate, to serve

METHOD

1. Preheat oven to 160C/140C fan forced. Grease a square 20cm cake pan with baking paper, allowing the edges to overhang.

2. Process the biscuits in a food processor until finely crushed. Add butter and process until combined. Transfer to the prepared pan. Use a straightsided glass to spread and press the mixture firmly over the base. Place in the fridge for 30 minutes to chill.

3. Use an electric mixer to beat cream cheese, sugar and vanilla in a bowl for 2-3 minutes or until smooth. Add the eggs, one at a time, beating well after each addition. Add yoghurt and beat until just combined.

4. Cover the biscuit base with Kit Kats, reserving remaining to serve. Pour over the cheesecake mixture and smooth top. Bake for 35 minutes or until just firm to the touch. Turn oven off and leave cheesecake to cool in the oven for 1 hour.

Chill overnight in fridge.

5. Remove cheesecake from the pan and cut into squares. Drizzle with chocolate and top with reserved chopped Kit Kat.

Recipe: Jessica Holmes Photo: Nigel Lough