Ingredients:
300g biscuits (biscoff)
100g melted butter
300g cream cheese
250ml double cream
2 tsp caster sugar
1 tsp vanilla extract
A pinch of salt

Extras:
200g melted chocolate
50ml double cream (split into two)
100g white chocolate

Method:
Step 1: Preheat the oven to 180˚C and grease your circular baking tray base with butter. Add the biscuits to a food processor, blend until crushed into a powder.

Step 2: Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the baking tray, creating an even layer. Bake the crust for about 6-8 minutes, then remove it from the oven and leave to cool.

Step 3: Beat the cream cheese and icing sugar in a bowl until combined and smooth. Next, add your vanilla extract into the same bowl and whisk it together. Add your pinch of salt and gradually add 250ml double cream as you are pouring whisk together until thick and smooth.

Step 4: In another bowl melt your dark chocolate with 25ml double cream, place it over a simmering pot and stir until fully melted. Repeat the same process to melt the white chocolate.

Step 5: Next, add the dark chocolate into your cream cheese softly combine it together until fully incorporated then spoon your mixture onto your biscuit base, spreading it all around. Finally, drizzle the white chocolate on top and using a chopstick to create a swirl pattern.

Step 6: Cover with cling film and allow to chill in the fridge for at least 2-3hrs or overnight for best results.

Tips: Cake stay fresh for up to 2-3 days when kept in the fridge.