Ingredients:

For the base:
150g digestive biscuits (we use Oaties which are gluten free + vegan!)
1tbsp golden caster sugar
70g butter (plus extra for tin)

For the filling:
150g 68% Dominican salted flakes (plus extra for sprinkling)
120ml double cream or Oatly whippable cream
2tsp Dominican cocoa powder
200g cream cheese or Violife cream cheese
115g golden caster sugar

Method:

Butter and line a 20cm springform cake tin.

To make the biscuit base, blitz the biscuits in a food processor with the butter and sugar until combined as crumbs. Tip the biscuit mixture into the lined tin, pushing it down with the back of a spoon. Chill in the fridge for 30 min.

Method:

Butter and line a 20cm springform cake tin.

To make the biscuit base, blitz the biscuits in a food processor with the butter and sugar until combined as crumbs. Tip the biscuit mixture into the lined tin, pushing it down with the back of a spoon. Chill in the fridge for 30 min.

To make the cheesecake, melt the chocolate in short bursts in the microwave, mixing each time. As we are using flakes it melts very quickly. Leave to cool slightly while you do the other steps.

Whip the cream in a large bowl using a whisk until soft peaks form. In a seperate large bowl, beat the cream cheese, sugar and cocoa powder together.

Add the melted chocolate to the cream cheese batter, mixing thoroughly. Gently combine the whipped cream to the chocolate cream cheese.

Remove the base from the fridge and carefully spoon the mixture on top. Using a spatula or pallet knife, gently spread the mixture evenly around the tin. Create a swirl with the edge of the spatula.

Sprinkle with additional flakes and place in the fridge until ready to serve. Remove from tin and leave to sit for 10-15 mins before serving.