- 300g bourbon creams
- 75g unsalted butter, melted
- 60g Icing sugar
- 300g Cream cheese
- 250ml double cream
Place 200g of the biscuits into a food processor & whizz until you have fine crumbs (or place into a bag a bash with a rolling pin).
With the mixer running pour the melted butter into the crumbs, the texture will feel like soggy sand!
Tip the crumb mixture into a loose bottomed cake tin & press down with a spoon or your fingers making sure it comes up the side of the tin a little.
Place in the fridge for 2 hours until firm.
Put the other 100g of biscuits into a plastic sandwich bag & bash with a rolling pin, you want a mix of big & small chunks for texture!
Beat the cream cheese & icing sugar together until smooth then whip the cream to soft peaks.
Fold the cream into the cheese then add half of the biscuit chunks.
Remove the biscuit base from the fridge & top with the cheese mixture. Spread it out evenly and sprinkle the rest of the biscuit chunks on top.
Place the cheesecake back in the fridge for about an hour or until ready to serve then remove from the tin & transfer to a plate.