125mlcreamthickened (1/4 cup) (whipping cream to 35%)
250gm cream cheese8oz
40gm caster sugar2 large Tblsp
20gm cocoaDutched dark powder, 2 Tablespoons
40mlwaterhot (2 Tablespoons)
150gm plain biscuitslike Granita or approximately 1/2 packet
40gm brown sugar1/4 cup
40gm sugar caster
30gm plain flour3 Tablespoons
25gm almond meal1/4 cup
Follow the recipe for the caramel. Pour into each cup or container and let it set.
Melt the chocolate and cool slightly
Mix the cocoa with the warm water.
Put the cream cheese, cream, sugar, chocolate and cocoa into a food processor and blitz till smooth.
Pour or squeeze into the cups with a disposable piping bag, filling the containers or glasses leaving a little room at the top for crumbs.
Next make a Crumble, the one you are making is a cross between crumbs and crumble. If it seems too dry add a little more butter.
Heat the oven to 180C or 350F
Put the biscuits into the food processor and break up. Add the flour, almond meal, sugar and butter to the processor and blitz. Pour into a bowl and press together a little to get some random lumps. These are nice for texture.
Pour onto a lined tray. Then bake for 15-20 minutes or until golden. Cool down
Sprinkle onto the top of each cheesecake. Decorate with extra chocolate or chocolate garnishes or praline like I did
I added a chocolate biscuit straw but you could add Maltezers or chopped Tim Tams or any other chocolate you like