So this was an epic cheesecake.
I crushed a whole packet of hobnobs. Then mixed this with 75g of melted butter. I firmly pressed this mixture into a large tin.
For the cheese filling, I whisked 300g of double cream until it forms soft peeks. Then I added 500g of mascarpone cheese and a splosh of vanilla extract. Whisk the cheese and vanilla in, being careful not to over whisk at this point. Pour the mixture onto the biscuit base.
Smooth over the top of the cheesecake before topping with ferrero rocher and galaxy ripple! Chill until required.
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