No-bake chocolate cheesecake

There is nothing I love more then chocolate and cheesecake and baking so of course chocolate cheesecake for me is the Ian Somerhalder of all desserts.

and what better way to use up left over chocolate and Philadelphia then to make a no-bake chocolate cheesecake. Reason why I say no-bake is because unless I pick up a baked one from the Hummingbird bakery I would rather whip up something I can eat the same day then having to wait overnight. Plus it tastes so indulgent you wouldn't notice the difference between it being baked and refrigerated. 

Ingredients: 

150g digestive biscuits 

45g butter 

1tbsp caster sugar

100g icing sugar  

75g milk chocolate melted

75g dark chocolate melted

2tbsp cocoa powder mixed with a little hot water 

1 tub cream cheese 

Preparation method:

1. Crush digestive biscuits and mix with melted butter and 1tbsp of caster sugar. Then press into a cake tin that has been lined with baking paper and refrigerate.

2. Beat the cream cheese and icing sugar together and fold in the melted chocolate and cocoa powder and mix thoroughly. 

3. Spread into tin on top of crushed biscuits, refrigerate for about two hours and serve.