© Nat's Thermomixen in the Kitchen (This is my personal recipe. I am happy for you to use it, print it, pin it, share it...but please give credit and link to my page. Many thanks! Hope you like it)
Total time: 20mPreparation time: 20m
80 g butter
250 g Chocolate Biscuits (I used chocolate ripple)
Layered Cheesecake topping
500 g cream cheese
400 g tin condensed milk
2 tsp Gelatine powder
50 g boiling water (1/2 MC)
2 Snickers chocolate bars
50 g cream (1/2 MC)
2 tbsp good quality cocoa powder
100 g Peanut Butter
2 tbsp peanuts for decoration
Snap biscuits in half and add to bowl with butter and mix for 10 seconds speed 6 or until biscuit comes together.
Press biscuit mix into a greased and lined springform cheesecake tin and allow to firm up in fridge. No need to bake
Mix gelatine powder with 1/2 MC of boiling water in your MC with a spoon until dissolved, then set aside and allow to cool.
Break Snickers bars into small pieces and chop for 3 seconds speed 6.
Add cream and melt for 5 minutes speed 2 and 50C. Set aside. (If you have a second bowl set use it to make the cheesecake mixture while you put your bowl used for chocolate aside. Otherwise set aside your chocolate mixture, clean your bowl and move on)
Add cream cheese and condensed milk and mix 15 seconds speed 6.
Add cooled gelatine liquid to cheescake mixture in bowl and mix speed 4 for 4 seconds
Tip approx 2/3 of cheesecake mixture into another bowl, leaving 1/3 in your TM bowl.
Add cocoa powder to remaining mixture in your TM bowl and mix for 10 seconds on speed 4.
Pour chocolate cheesecake mixture onto biscuit base smoothing out nice and flat
Pour remaining cheesecake mixture back into TM bowl and add the snickers ganache mixture back in along with the 100g of peanut butter.
Mix together for 10 seconds speed 4 or until nicely combined.
Pour remaining cheesecake mixture on top and smooth and flatten out the top
Decorate top of cheesecake mixture with peanuts, or as desired. Allow to set in fridge before serving (1-2 hrs minimum)
You can bake the biscuit base before adding the cheesecake mixture if you prefer a firmer cheesecake base, for 10 mins on 180c.
Use your MC to mix the 2 ts of gelatine powder with 1/2 MC of boiling water until dissolved and allow to cool. This gets added in with the cheesecake mixture to allow it to set.