Caramilk Hokey Pokey Slow Cooker Cheesecake Recipe
TIP: The cheesecake should have a slight wobble in the centre once cooked. It can be made up to two days ahead. Keep, covered, in the fridge. Decorate just before serving.
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Ingredients
- 200g Choc Ripple biscuits
- 80g unsalted butter, melted
- 300ml tub thickened cream, whipped
- Chopped Caramilk Hokey Pokey chocolate bar, to decorate
- 2 x 250g blocks cream cheese, chopped, at room temperature
- 1 cup caster sugar
- 3 eggs
- 250g tub sour cream
- 120g Caramilk Hokey Pokey chocolate bar, melted, cooled
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