Philadelphia Chocolate cheesecake
2 pkgchocolate philadelphia cream cheese
1/2 pkgdigestive biscuits
2 Tbspmelted butter (possibly more depending on thickness and size of digestives)
1/2 pkgextra thick cream (or whipped cream)
How to Make Philadelphia Chocolate cheesecake
- Crush biscuit to crumbs (either in food processor or with rolling pin in plastic bag)
- Mix crushed biscuit with melted butter, and press firmly into a 7 inch round lightly greased tin. Set to chill in fridge for 1 to 2 hours
- Just before chill time is up, beat chocolate cheese until softened. Then carefully mix in the thick cream until thoroughly mixed together.
- Now simply spread the chocolate mix over the biscuit base and leave in fridge until needed.