Step 1

Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

Step 2

Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

Step 3

Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

Step 4

With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined. Pour in the melted Kinder Chocolate and whisk again till smooth.

Step 5

Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)! It will hold it self completely when finished whipping – It won’t take too long as the chocolate will harden quickly and cause it to thicken.

Step 6

Chop up the Kinder Bueno Bars and fold through the mixture – If you don't like kinder buenos going soft, don't put them inside the cheesecake as they will soften!

Step 7

Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

Step 8

Remove the cheesecake from the tin, and decorate by drizzling over some melted chocolate, some whipped up cream (double cream + icing sugar), a piece of Kinder Bueno for each slice, and some chocolate sprinkles!