Ingredients

• 250g Arnott’s Choc Ripple biscuits
• 100g butter, melted
• 2 teaspoons gelatine powder
• 1 tablespoon boiling water
• 500g cream cheese, at room temperature
• 300g sour cream
• 200g dark chocolate, melted
• 1/2 cup (110g) brown sugar
• 2 x 50g Mars Snickers bars, finely chopped
• 380g can Nestlé Top ’n’ Fill Caramel
• 1/4 cup (35g) salted roasted peanuts
• 1/2 cup (110g) caster sugar
• Chopped Mars Snickers bars, extra, to decorate

Method

• Step 1 Grease and line the base and side of a 20cm (base measurement) springform pan.

• Step 2 Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon mixture into prepared pan. Use a straight-sided glass to spread and press mixture over the base and side. Place in the fridge for 30 mins to chill.
• Step 3 Place gelatine and water in a heatproof glass. Stir until gelatine completely dissolves. Process cream cheese and sour cream in a food processor until smooth. Add the chocolate and brown sugar and process until well combined. Add the gelatine mixture and process until smooth.
• Step 4 Spoon one-third of cream cheese mixture into base. Sprinkle with one-third of Snickers bar and dollop with one-third of caramel. Use a skewer to marble. Top with half the remaining cream cheese mixture, remaining Snickers bar and caramel in 2 more batches. Place in fridge for 6 hours or until set.
• Step 5 Meanwhile, line a baking tray with baking paper. Scatter peanuts over tray. Place caster sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar melts and caramelises. Carefully pour hot caramel over peanuts. Set aside until set. Coarsely chop.
• Step 6 Place the cheesecake on a serving plate. Sprinkle with peanut praline and extra Snickers bar. Cut into wedges to serve.