Double Chocolate Carb Killa® Cheesecake

Preheat your oven to 160ºC, lightly grease a 6” cake tin and line the bottom with a disc of greaseproof paper

The Oat Base

Spoon the White Chocolate Carb Killa® Spread in a large mixing bowl and heat in the microwave for 10 seconds

In the mixing bowl, add the rest of the ingredients and mix until the oats are well coated in the mixture

Pour the mixture into the cake tin, create a wall of crumbs about 1” high around the inside of the tin, this creates the crust. Then press the mixture firmly down in the middle

Pop into the oven for 5 mins

The Cheesecake Filling and Topping

Place all the ingredients in a large mixing bowl, stir well until the mixture has no lumps

Remove the base from the oven and pour the cheesecake mixture inside until it’s close to the top of the crumb wall. Leave some space for the mixture to rise

Pop into the oven for 35-40 minutes. The middle should be slightly firm to touch when you remove the cheesecake

Remove and leave to cool for 10 minutes then neaten the crust with a knife

Add the Chocolate ‘Hazel Nutter’ Carb Killa® Spread and smooth onto the top

Add an optional chopped Grenade Carb Killa® Bar of your choice on top

Allow to cool completely then pop into the fridge for an hour