Note: You will need to chill this for 2 hours, 30 minutes.
250g packet chocolate ripple biscuits
90g butter, melted
2 x 250g blocks cream cheese, at room temperature
2/3 cup caster sugar
4 eggs, lighlty beaten
2 x 300ml cartons sour cream
2 x 380ml cans Nestlé Caramel Top 'n' Fill
Preheat oven to 180°C (160°C fan forced). Spray a 23cm springform cake pan with baking spray and line the bottom with baking paper. Place biscuits into a food processor and process to fine crumbs. Add melted butter and process briefly. Spoon into the prepared pan and press into the base. Bake for 15 min. Remove and set aside.
Meanwhile, place cream cheese, 1/2 cup caster sugar, eggs and half of the sour cream into cleaned food processor, process until smooth. Add 1 1/4 cups Top ‘n‘ Fill, process until smooth. Pour mixture onto biscuit base, then bake for 50 min or until firm to touch.
In a bowl, combine the remaining sour cream and the remaining 2 tablespoons caster sugar. Remove the cheesecake from oven, top with sour cream mixture. Bake for a further 10 min.
Turn off oven, but leave cheesecake inside for 1 hr 30 min or until totally cooled. Refrigerate, covered, in pan for 2 hr 30 min or overnight. Warm remaining Top ‘n’ Fill, adding 2 tablespoons water. Serve with warm sauce and chopped chocolate bars if desired.