250g/8 oz. plain chocolate cookies or wafers
150g/5 oz. butter, melted
2 tbsp. brown sugar
20g/1 oz. butter (for butterscotch sauce)
300ml/10 oz. double cream or heavy cream
50g/2 oz. milk chocolate, finely chopped
3 tsp. unflavored gelatine (such as Knox Unflavored Gelatine)
1/4 cup hot water
500g/16 ounces or two (8 oz.) packages cream cheese, softened
1/2 cup caster sugar or superfine baker's sugar (such as C & H Baker's Sugar found at most supermarkets packaged in a container that looks like a milk carton)
4 x 60 grams Mars Bars or four (2 ounce) Mars Bars or a total of 8 to 8 1/2 ounces total Mars Bars, finely chopped
Process cookies into crumbs. Add butter and press the mixture in the base and up the sides of a 20cm/8-inch springform tin. Refrigerate about 30 minutes.
Meanwhile, combine brown sugar, the extra 20 grams (approximately 1 ounce) of butter and two tablespoons of the cream in a small saucepan; stir over low heat until the sugar is dissolved, to make a butterscotch sauce.
Combine chocolate and another 2 tbsp. of cream and melt chocolate over low heat.
Sprinkle gelatine over hot water and stir until it dissolves.
Beat cream cheese and sugar until smooth. Add gelatine and finely chopped Mars bars. Whip remaining cream and add it to the cream cheese mixture.
Pour half of the cream cheese mixture over the cookie base; drizzle half of the butterscotch and chocolate sauces over the cream cheese mixture. Pull skewer backwards and fowards through mixture several times to create marble effect. Cover with the remaining cream cheese mixture and cover with the remaining sauces creating again the marble effect.
Cover cheesecake and refrigerate for 3 hours until set.
Makes 8 servings.
Source: Woman's Weekly Cookbook
Submitted By: Silvia
Date: November 18, 2005