KitKat Cheesecake

Line the bottom of a 9” springform pan with a baking paper disc of the same size.

In a food processor, blitz the biscuits with the melted butter and cocoa powder.

Press the crust into the pan with a spoon or the back of a measuring cup, aiming to have higher edges on the sides.

Place the crust in the freezer to chill.

Melt the semi-sweet chocolate using a double boiler and set aside.

Add gelatin powder to 200 ml of warm water and mix quickly until dissolved; set aside.

Using a mixer, whisk the cream cheese and sweetened condensed milk, gradually adding the heavy cream, cocoa powder, melted chocolate, and vanilla extract, scraping the sides as you go.

Add the dissolved gelatin and continue mixing.

Pour the mixture on top of the chilled crust and transfer the cheesecake to the fridge.

Leave to set for 8 hours, or chill in the freezer for 4 to 5 hours instead.

To release from the springform pan, gently run a knife between the cheesecake and the sides of the pan, then open the springform pan and serve from the base or slide the cheesecake onto a serving plate.

Chop the remaining KitKat fingers and top the cheesecake right before serving.