|200 g||tennis biscuits|
|250 ml||cake flour|
|125 ml||brown sugar|
|250 ml||salted butter — soft|
|500 ml||cream cheese — at room temperature|
|250 ml||brown sugar|
|10 ml||vanilla essence|
|160 g||white chocolate|
|350 g||frozen berries — thawed|
Pre heat the oven to 170°C and line a 28cm x 20cm cake tin or baking dish with baking paper and grease the sides with non stick cooking spray.
For the crumble, place the biscuits in a food processor and blend until fine. Combine it with the flour and sugar.
Use your fingertips to rub the butter into the dry mixture until it resembles the texture of coarse breadcrumbs.
Press two cups of this mixture into the base of the lined tin to form an even crust. Bake, 10 mins.
For the cheesecake, whisk all of the ingredients together until smooth. Pour it over the baked base. Chop the chocolate into chunks.
Spoon the berries over the cheesecake mixture and sprinkle the chocolate on top. Scatter the remaining crumble on top and bake, 30 mins.
Allow the cheesecake to cool in the tin before transferring it to the fridge to cool for at least 3 hours or overnight until firm.
Cut into 15 bars.
The white chocolate can easily be replaced with dark or milk chocolate, if preferred.