Step 1

Lightly grease a 16 x 26cm (base size) slice pan. Line base and sides with baking paper, allowing paper to overhang over the 2 long sides.

Step 2

Process the biscuits in a food processor until coarse crumbs form. Add butter and process until combined. Transfer the mixture to the prepared slice pan and press evenly over the base. Place in the fridge until required.

Step 3

Pour 2 tbs water in a small microwave-safe bowl. Sprinkle with the gelatine and set aside for 2 minutes to soften. Microwave for 20 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Cool to room temperature.

Step 4

Place the cream cheese, sugar and vanilla in a clean food processor and process, scraping down side occasionally, until light and creamy. Add cooled gelatine mixture and process briefly, then add the melted white chocolate and cream. Process until well combined.

Step 5

Pour half the cream cheese mixture over the biscuit base and smooth the surface. Arrange 6 Kinder Bueno bars crossways over the mixture, leaving a gap at 1 end of each (they won’t fit all the way across). Break another 3 bars (you’ll have 1 leftover) in half, then use to fill the gaps. Pour the remaining cheesecake mixture over the top. Place in the fridge for 4 hours (or overnight), until set.

Step 6

Melt the extra chopped white chocolate and 1 tbs coconut oil in a microwave-proof bowl in the microwave for 45 seconds. Stir until smooth and combined. Pour over slice, then use your fingertip to spread over Bueno bars where they protrude from the cheesecake mixture. Place in the fridge for 30 minutes or until set.

Step 7

Repeat step 6 using chopped milk chocolate and remaining coconut oil. Once set, lift slice from the pan and cut into squares, to serve. Store any leftover slice in the fridge.