250g Nice biscuits, finely crushed, we used Arnott’s
125g butter, melted
375g cream cheese, at room temperature
2/3 cup Dutch cocoa powder
½ cup caster sugar
2/3 cup thickened cream
8 x 45g Kit Kats, snapped into bars
200g dark chocolate, chopped
50g white chocolate, melted
Preheat oven to 180C (160C fan forced). Grease and line a 20cm deep square cake pan with baking paper. Combine crushed biscuits and butter in a bowl. Press into base of cake pan firmly and bake for 8 min. Remove and let cool while making the filling.
To make filling, beat cream cheese in a bowl using electric beaters until smooth. Add cocoa powder, sugar, 1/3 cup cream and eggs. Beat until well combined. Arrange Kit-Kats over biscuit base to fit snugly. Spoon the cheesecake mixture over the top and smooth the surface. Bake for 35 min. Remove from oven and let cool completely.
Place dark chocolate and the remaining cream into a heatproof bowl. Cook in the microwave on MEDIUM POWER (50%) for 2-3 min stirring every 30 sec or until melted and smooth. Pour chocolate over cheesecake and spread evenly. Place melted white chocolate into a zip-lock plastic bag.
Snip the corner and pipe horizontal lines 1cm apart across dark chocolate. Using a tooth pick, starting at one end, drag the toothpick down vertically. Repeat process to make the topping as shown. Chill for at least 2hr or until icing is set and cheesecake is chilled. Cut into bars to serve.