Caramilk Cheesecake

Step 1: Invert base of a 22cm round springform pan (base measures 21cm) and grease and line base and side with baking paper, extending paper 2cm above edge of pan.

Step 2: Process biscuits in a food processor until finely crushed and then add coconut and butter and process until combined and then press firmly over base and up side of pan and place on an oven tray and refrigerate.

Step 3: To make filling, place chocolate in a microwave-safe bowl and microwave on High (100%), stirring every 15 seconds, for 40 to 50 seconds, or until melted; remove and cool for 5 minutes.

Step 4: Process cream cheese, Philadephia Caramilk, sugar and vanilla in same clean food processor until smooth and then add sour cream and melted chocolate, process until combined and then add eggs all at once and process until combined, stopping occasionally to scrape down side of processor and then pour into biscuit crust.

Step 5: Cook in a slow oven (150C) for about 50 minutes, or until filling is just set in the centre (Don’t over-cook.) It should still have a slight wobble and rurn off oven and cool in oven with door ajar for 1 hour.

Step 6: Remove and cool to room temperature and then refrigerate for 4 hours, or overnight until firm.

Step 7: To make Caramilk cream, place chocolate in a heatproof bowl and heat cream in a small saucepan until hot.

Step 8: Pour over chocolate and stir until melted and smooth.

Step 9: Cool and refrigerate for about 3 hours, or until cold and then beat with an electric mixer until soft peaks form.

Step 10: Remove side of pan and transfer cheesecake to a large plate and dollop Caramilk Cream over top and sprinkle with chopped Caramilk chocolate.