A delicious cheesecake that isn't "cheesy" - and the chocolate smarbling swirls through the top layer makes it devine. This cheesecake is always a favourite - even for those who say they don't like cheesecake.
Gradually add melted butter to crushed biscuits mixing as you go to avoid adding too much butter. Press into a spring form pan and chill.
Beat cream cheese and condensed milk until smooth. Softened cream cheese will avoid lumps in the mixture.
Beat cream until semi-formed and set aside.
Melt the white chocolate and pour into the cream cheese and condensed milk mixture. Stir whilst pouring the chocolate in. Mix in caramel topping. Fold in the cream.
Combine gelatine and water until dissolved. Beat gelatine into the cheesecake mixture, ensuring it mixes right through. Pour mixture into springform pan.
Melt the white chocolate - the runnier the better. Starting from the outside of the pan, pour a stream of chocolate into the top of the cheesecake in a spiral action. Using a metal skewar (or similar) marble the chocolate through the top layer until you achieve a desired effect. The less marbling, the chunkier the milk chocolate "bits" will be. The marbling will give the cheesecake a dramatic affect which layers through the top part of the cheesecake.
Refrigerate until set.
Be careful when starting to pour the milk chocolate in the top of the cheesecake to avoid a big lump of chocolate.
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