Easy Vanilla and Chocolate Cheesecake

I love making a classic baked cheesecake but it is certainly not one to attempt when you are in a hurry.  This speedy version however, can be put together in 20 minutes.  Admittedly it needs to be chilled for at least 3 hours but you can make it the day before and put it in the fridge overnight.  Believe me, you will be applauded, everyone loves a cheesecake and most people don't care whether it's baked or not!
I am rather sold on melted Mars bar as the topping, it's like an instant glaze...also worth considering as a warm sauce over vanilla ice cream (I have only discovered this in the name of research of course).

Ingredients

200g Bourbon Biscuits

75g Butter, melted

400g Cream Cheese

200ml Double Cream

1 Vanilla Pod or 2 teaspoons of Vanilla Extract

100g Icing Sugar

1 x 58g Mars Bar, cut into small pieces (plus 2 tablespoons Double Cream)

• Crush the bourbon biscuits by bashing them in a bag with a rolling pin or in a food processor.  Pour the melted butter into the crumbs and stir until combined.  Tip these buttery crumbs into a paper-lined springform tin (20-25cm diameter) and press them in firmly.
• Put the base in the fridge so that it starts to set while you make the filling.  Beat the cream cheese, icing sugar and either the seeds from the vanilla pod or the vanilla extract with a wooden spoon until it is soft and smooth.  In a separate bowl, whisk the cream until softly whipped then fold this into the cream cheese bowl.
• Dollop the mixture onto the biscuit base and smooth it out.  Put this into the fridge to chill.
• For the sticky chocolate glaze, put the pieces of Mars bar with the cream into a small pan on the lowest hob setting you have.  Melt it very slowly until it is molten and smooth then pour it over the cheesecake and spread evenly.  Put the cheesecake back in the fridge for at least 3 hours until set.