1 handful macadamia nuts (optional but recommended!)
2 packs triple chocolate cookies
50g butter, melted
350g full fat cream cheese
450ml double cream, divided
55g caster sugar
1 large bar Green & Black's Creamy Milk Chocolate
2 large bars milk chocolate
1 Large bar white chocolate
1 handful milk chocolate chips
3 tablespoons Baileys
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Method Prep:30min › Extra time:3hr30min › Ready in:4hr
Crush macadamia nuts and cookies in a bowl and mix in butter. Spread the mixture into a 23cm / 9 inch springform tin. Put in fridge whilst preparing next layer.
Melt the Green & Black's chocolate in a bowl over a pan of boiling water. When this has melted add 5 tablespoons of the double cream. Mix in well and pour the mixture onto cheesecake biscuit base evenly. Put back into fridge for an hour.
Melt the remaining bars of chocolate and allow to cool.
Whip the remaining cream until it peaks.
Beat the cream cheese and caster sugar then fold into the whipped cream.
Add the chocolate into the cream mixture. Then mix in the chocolate chips and Baileys.
Pour the chocolaty mixture on top of the cooled cheesecake base. Smooth the top and put in fridge for 2-3 hours at least.
Take out of the tin and serve with chocolate dipped strawberries and whipped cream if desired! Enjoy!!