200g digestive buscuits
70g melted butter
500g cream cheese (Philadelphia, Kiri etc)
1/3 Cup sugar
1 tablespoon cocoa powder
300g (about 1.5 cups) sour cream
100g Good quality dark chocolate melted
150g Mars bar (about 3 bars) melted
60g white chocolate
40ml single or double cream
1 sliced Mars Bar
Brush a 23cm round springform tin with melted butter/oil and line the base and sides with baking paper.
Place biscuits into a food bag and bash with a rolling pin until they firm a fairly fine crumb. This can also be done in a food processor.
Mix together the biscuit crumbs and butter, press firmly into the base of the tin and refrigerate while preparing the filling.
Pre-heat the oven to 180C
Beat the cream cheese and sugar with electric beaters until smooth and creamy. Add the eggs one at a time, beating well after each addition. Beat in the cocoa and sour cream until smooth. Beat in the cooled (make sure its cool otherwise the eggs will cook) melted dark chocolate and Mars. Pour over the base. Smooth surface and bake for 45 minutes. The cheesecake may not be fully set, but will firm up.
Refrigerate, overnight if possible, until cold.
Remove the cheesecake from the tin and place on serving plate.
Melt the white chocolate and cream together in the microwave for about 30 seconds and then mix until it’s all melted and creamy. Allow to cool a little before pouring over the top of the cake.
Decorate with Mars slices.