Nutty Snickers Cheesecake – yes please!

Serves 8-10, Prep: 45 mins You’ll get rave reviews when you serve this rich and indulgent dessert!

½ x 250g packet Arnott’s Butternut Snap Cookie ½ cup roasted salted peanuts 50g unsalted butter, melted

FILLING

200g block milk cooking chocolate, chopped 216g packet Snickers Share Pack, chopped 2 x 250g blocks cream cheese, chopped, at room temperature ¼ cup brown sugar, firmly packed

300ml tub thickened cream

TO SERVE

300ml tub thickened cream, whipped

2 x 50g Snickers chocolate bars, chopped diagonally

1 Invert base of a 22.5cm round springform pan (base measures 21cm). Grease and line base and side with baking paper.

2 Process cookies and peanuts in a food processor until finely crushed. Add butter. Process until combined. Press over the base of prepared pan. Refrigerate.

3 To make filling, combine chocolate and half the Snickers bars in a medium heatproof bowl. Sit bowl over a medium saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 5 minutes.

4 Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. With motor operating on medium speed, beat in chocolate mixture until combined. Add the cream. Beat until well-thickened and soft peaks form. Stir in remaining Snickers bars.

5 Spoon filling into prepared pan. Smooth over top. Cover. Refrigerate overnight until firm.

6 To serve, remove side of pan. Slide cheesecake onto a serving plate. Spread cream over top. Decorate with Snickers.