Crush the digestive biscuits with a rolling pin or (if you're as efficient as our Alan) simply pop them in the blender! Then, tip into a bowl with the sugar and Avonmore Butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the Avonmore Baileys Whipped Cream in a large bowl until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Got all that? Told you it was easy! Still, a visual guide never hurts and you can take in Alan's process in the short video below...
Now that's what we call an Easter dessert! Nothing Tops Avonmore Cream this Easter and to ensure your Chocolate-Flavoured New York Style Cheesecake looks and tastes as good as Alan's, just pop down to local store and pick up your Avonmore Butter and Avonmore Baileys Whipped Cream.
For more mouth-watering Easter desserts and treats for other special occasions, why not check out
this link. There's a lot more where that came from!
