Ingredients
- 150g butter
- 250g digestive biscuits
- 1 tsp vanilla essence
- 500g cream cheese (Philly Light is ok)
- 100g caster sugar
- 300ml double cream
- 3 crunchies
- Grease a 23cm spring form cake tin
- Place biscuits in a plastic bag and bash with rolling pin until fine or use a whizzer
- Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
- Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
- Place cream cheese, caster sugar and vanilla in bowl and mix together.
- Whisk cream in a separate bowl until soft peak stage. Crush 2 x crunchies and stir in. Add to cream cheese mixture and fold in.
- Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed left over crunchie
