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Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.
Typical values per serving when made using specific products in recipe
Energy | 1,367kJ/ 331kcals |
|---|---|
Fat | 23.2g |
Saturated Fat | 13.8g |
Carbohydrates | 24.6g |
Sugars | 19.4g |
Fibre | 1.1g |
Protein | 3.6g |
Salt | 0.33g |
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