TIP! Make sure white chocolate is cooled to room temperature before adding to cream cheese mixture. Choc sponge rolls are available from major supermarkets. You will need 2 x 300ml tubs thickened cream for this recipe.
- 290g packet White Choc Melts
- 400g packaged choc sponge roll
- 2 x 250g blocks cream cheese, chopped, at room temperature
- ¼ cup caster sugar
- 1 teaspoon vanilla extract
- 300ml tub thickened cream
- 170g block Kit Kat milk chocolate
- Softly whipped cream, to serve
Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.
Place white chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until almost melted. Remove bowl from pan. Stir until smooth. Cool to room temperature.
Meanwhile, cut sponge roll into 10 equal slices. Arrange cut-side down, in a single layer and trimming to fit, to cover base of prepared pan.
Process cream cheese, sugar and vanilla in a food processor until smooth. With motor operating, add cooled chocolate, processing until combined. Add cream. Pulse until thick. Spoon into pan. Smooth over top.
Cut Kit Kat into fingers. Cut each finger in half crossways. Arrange 20 halves in a circle around the top cheesecake, reserving remaining halves for decoration. Refrigerate, covered, overnight.
Just before serving, remove side of pan. Slide cheesecake onto a plate. Spoon whipped cream in the centre. Sprinkle with chopped reserved Kit Kat.