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

Extras:
200g Terrys chocolate (melted)
25ml double cream

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 a pinch of salt and gradually add the 250ml double cream as you are pouring whisk together until thick and smooth.

Step 4: In another bowl melt your Terrys chocolate with 25ml double cream, place it over a simmering pot and stir until fully melted.

Step 5: Next, add the Terrys’ chocolate into your cream cheese softly combine it together until fully incorporated then spoon your mixture onto your biscuit base, spreading it all around.

Step 6: Cover with cling film and allow to chill in the fridge for at least 2-3hrs or overnight for best results. Finally, drizzle some more Terrys’ chocolate on top and add some fresh terry slices to complete.

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