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List of ingredients for Choccy Philadelphia baked crunchie cheesecake

* 50 g Unsalted butter
* 100 g digestive biscuits, crushed finely
* 1 Cadbury Crunchie, chopped finely
* 320 g Philadelphia with Cadbury
* 75 g Caster sugar
* 1 tablespoon Cocoa
* 1 tablespoon Plain flour
* 3 medium Eggs
* 150 ml Soured cream

* Preheat the Oven to Gas 2, 150 C and grease a 20 cm loose based tin.
* Melt the Butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.
* In a bowl, beat the Philadelphia and Sugar together then add the sieved Cocoa and Flour. Mix well then beat in the Eggs and Soured cream until smooth.
* Pour over the Biscuit base and Bake for 45 minutes, turn off the Oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.
* [ Philadelphia website]
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