Method

• Start off by making your base.

• Crush all the chocolate chip biscuits in a bowl using a rolling pin.

• Melt your butter and add to the crushed biscuits.

• Combine until all the biscuits are coated and press into a 20cm loose bottom cake tin

• Add your Father Christmas Kit Kat Chocolates around the edge of the tin. You can gently press them into the biscuit base to aid stability

• Place in the fridge whilst you make the filling.

• Whisk together the mascarpone, icing sugar and vanilla extract

• In a separate bowl, whisk the double cream until it is light and fluffy.

• Chop up two Wispa Gold bars and add to the mixture.

• Combine the whisked cream and Mascarpone but don’t over mix

• Place the whole mixture on top of your biscuit base spreading evenly

• Add some chocolate sprinkles on the top for decoration.

• Place back in the fridge and allow to set (2-3 hrs)

• To remove the cheesecake from the tin, get a pint glass or pot and place on the table. Place your cake tin on top and gently push upwards.

• Use a sharp knife to cut equal portions



• Serve and scoff!