Raspberry Ripple Caramilk Cheesecake
SERVES 10-12 PREP & COOK 1 HOUR, 30 MINS
■ 300g (20) digestive biscuits
■ 1 tsp ground cinnamon
■ 150g unsalted butter, melted
■ Fresh raspberries, to serve
FILLING
■ 2 x 250g blocks cream cheese, chopped
■ 300ml tub sour cream
■ ²⁄³ cup firmly packed brown sugar
■ 1 tblsp vanilla extract
■ 3 eggs
■ 180g block Caramilk chocolate, chopped, melted
RASPBERRY RIPPLE
