Deliciously Easy and Quick Chocolate Cheesecake

Directions

• To make the biscuit base, place the digestive biscuits in a Ziploc or freezer bag and crush them with a rolling pin.
• Mix with the melted butter and pat down inside the base of the baking tin so that it is even and compact

• Next you want to whip your cream but not too thickly and mix it in with the cream cheese to create a heavy mixture
• Pour half of this into a separate bowl so you have 2 bowls of the mixture
• Melt your chocolate (in the microwave is fine, or using a bain-marie) and allow to cool slightly
• Add the melted chocolate to one of the bowls and stir in.  In the other bowl, mix in the toffee sauce

• Empty both of the bowls into the baking tin, make a marble effect using a fork to mix up the toffee mixture with the chocolate mixture so you get the swirls of colour
• Put into the fridge to set
• After about 3 hours you can slowly push up the loose bottom of the baking tin to remove the cake and decorate it as you would like.  I usually grate some chocolate on the top or put chocolate stars on it.  It can be as creative or simple as you like because it’ll look fabulous anyway!