Or you can use all digestives or all oatcakes. I used both for a little sweetness without too much sugar.
50g Coconut oil (I used Sweet Spreads Coconutter but any will do fine or you can use peanut butter)
15g Walden Farms sugar free caramel or chocolate sauce (which you can get here) or you can use agarve syrup/honey if you don’t have this.
50g (2 scoops) Muscle Mousse white chocolate (which you can get here)
50g (2 scoops) Muscle Mousse milk chocolate (which you can get here)
500g Fat free cream cheese
For the topping –
White chocolate peanut butter
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the nut butter or coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!)
3In a separate bowl mix together the quark and cream cheese. Remove half of the mixture and put in a separate bowl. Mix the white chocolate Muscle Mousse into one half and the milk chocolate into the other. Beat it as hard as you can to ensure there are no lumps of powder.
4Tip the milk chocolate mixture on top of the biscuit base and level out. Then tip the white chocolate mixture on top and level out.
5Bake on a middle or low shelf for 25-30mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set as it will set further once it is chilled.
6Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.
7Once removed from the tin spread the nut butter over the top and decorate with melted dark chocolate.