Base

• Line a 20cm round spring form pan with baking paper making sure to include the sides.
• Crush the biscuits and add the melted butter mixing until combined.
• Press evenly over the base and of a spring form pan.

Caramel Sauce

• Combine the ingredients in a small saucepan and stir over low heat until the sugar has dissolved. Do not boil.

Chocolate Sauce

• Combine the chocolate and the cream in a clean saucepan. Heat and stir until the chocolate melts.

Cheesecake Filling

• Add the hot water to a heatproof jug and sprinkle the gelatine over. Stir until the gelatine dissolves.
• Beat the cream cheese and sugar in a medium bowl with electric mixer until soft peaks form. Stir in the gelatine mixture followed by the chopped mars bars. Finally fold in the cream.
• Pour half of the cream cheese mixture over the base then drizzle with half of the caramel and chocolate mixtures. Run a skewer through the mixture to create a marble / ripple effect.
• Then repeat with the remaining cheesecake and sauces.
• Cover and refrigerate for six hours or overnight until it is set.
• Decorate with extra mars bars.

In a Thermo Machine

Base

• Line a 20cm round spring form pan with baking paper making sure to include the sides.
• Process biscuits SP, 20 secs.
• Add melted butter and process SP5, 15 secs.
• Press the mixture evenly over the base of the spring form pan.

Caramel Sauce

• Combine the ingredients in a small saucepan and stir over low heat until the sugar has dissolved. Do not boil.

Chocolate Sauce

• Combine the chocolate and the cream in a clean saucepan. Heat and stir until the chocolate melts.

Cheesecake Filling

• Add the hot water to a heatproof jug and sprinkle the gelatine over. Stir until the gelatine dissolves.
• Add the cream cheese and sugar to the bowl of the thermo machine and beat SP5, 15 secs.
• Scrape down the sides and add the gelatine mixture and the chopped mars bars. Beat SP4, 15 secs. Scrape down the sides again and add the cream. Beat SP3, 15 secs.
• Pour half of the cream cheese mixture over the base then drizzle with half of the caramel and chocolate mixtures. Run a skewer through the mixture to create a marble / ripple effect.
• Then repeat with the remaining cheesecake and sauces.
• Cover and refrigerate for six hours or overnight until it is set.
• Decorate with extra mars bars.