j u s t . l i k e . a . c h e e s e c a k e . o n l y . c r u n c h y

Long absence...oops *sheepish face*

I've been getting back into baking lately and I recently came across this recipe. I've got to admit that any recipe that combines cheesecake and Coco Pops gets a big thumbs up from me! I have the fondest memories of eating chocolate crackles as a child and I figure that this recipe is really just the grown up version. However I definitely wouldn't say no to a chocolate crackle even now.

What was your favourite treat as a child?

xx

Coco Pops Cheesecake

SERVES 6-8

200g Coco Pops
150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
1 vanilla bean, halved and scraped to remove the seeds
25g dark chocolate, finely grated

METHOD

Oil a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base. Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese and vanilla seeds in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.