Mars Bar Cheesecake

• 3 2/3 cups chocolate cookies, finely crushed
• 7 tbsp butter, melted
• 2 tbsp brown sugar
• 2 cups heavy cream
• 1 lb cream cheese, chopped, softened
• 1/2 cup granulated sugar
• 1/2 tsp powdered gelatin, bloomed in 1/4 cup cold water
• 2 None nougat and caramel chocolate candy bars, finely chopped
• 3.5 oz milk chocolate, finely chopped

1. Mix cookie crumbs with 5 1/2 tbsp melted butter. Press mixture into base and side of an 8 inch springform pan. Chill.
2. For the butterscotch sauce, simmer brown sugar, remaining butter and 2 tbsp cream for 6 mins. Set aside.
3. Meanwhile, beat cream cheese and sugar until smooth. Mix 2 tbsp with bloomed gelatin and heat gently until gelatin melts. Mix back into main mixture. Fold in candy bars. Whip 1 1/2 cups heavy cream to soft peaks then fold in. Transfer 2/3 of mixture to prepared pan. Drizzle 2/3 of butterscotch sauce over top. Swirl into cream cheese mixture. Repeat with remaining cream cheese mixture and butterscotch sauce. Chill for 3 hours, or until set.
4. For the chocolate sauce, combine chocolate and remaining cream in a small saucepan. Stir over low heat until smooth.
5. Serve cheesecake drizzled with milk chocolate sauce.

chocolate cookies, butter, brown sugar, heavy cream, cream cheese, granulated sugar, powdered gelatin, nougat, milk chocolate

Taken from recipes-plus.com/api/v2.0/recipes/23451 (may not work)