Ingredients:

  • 8 oz Digestive Biscuits (or Graham Crackers)
  • 2 Tbsp Granulated Sugar (for the crust)
  • 6 Tbsp Unsalted Butter, melted
  • 32 oz Full-Fat Cream Cheese, softened (room temperature)
  • 1 ¼ cups Icing Sugar (Powdered Sugar), sifted
  • 2 tsp Pure Vanilla Extract
  • 2 cups Heavy Cream (Double Cream), very cold
  • 1 cup Mini Semi-Sweet Chocolate Chips (for filling)
  • 2 Tbsp Mini Semi-Sweet Chocolate Chips (for garnish)

Instructions:

  1. Crush the Biscuits: Process the biscuits and granulated sugar in a food processor until fine crumbs form. (Alternatively, crush biscuits in a bag with a rolling pin).
  2. Bind the Base: Pour the melted butter over the crumbs and pulse/mix until the crumbs are evenly moistened and resemble wet sand.
  3. Press the Crust: Lightly grease a 9-inch springform pan. Press the crumb mixture firmly into the bottom and slightly up the sides (about 1 inch) of the pan using the bottom of a glass or cup.
  4. Chill: Place the crust in the freezer for 15 minutes while preparing the filling to help it set hard.
  5. Whip the Cream: Pour the very cold heavy cream into the clean bowl of a stand mixer fitted with the whisk attachment. Start on medium speed, gradually increasing to high.
  6. Form Peaks: Whip until stiff peaks form (the cream should hold its shape when the whisk is lifted). Transfer the whipped cream to a separate bowl and set aside.
  7. Beat the Cream Cheese: In the mixer bowl, beat the room temperature cream cheese until it is completely smooth and fluffy (about 2-3 minutes). Scrape down the sides often.
  8. Add Sweetener: Reduce the speed to low. Gradually add the sifted icing sugar and vanilla extract. Mix until just combined, ensuring there are no lumps of sugar or cheese left.
  9. Fold the Cream: Gently fold about one-third of the reserved whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream in two additions, using a large spatula. Ensure the mixture remains light and airy.
  10. Add Chocolate: Gently fold in 1 cup of the mini chocolate chips until they are evenly distributed.
  11. Fill the Pan: Spoon the filling over the chilled crust. Smooth the top with the spatula.
  12. Garnish: Sprinkle the remaining 2 Tbsp of mini chocolate chips over the surface.
  13. Chill and Set: Cover the pan tightly with plastic wrap and transfer to the refrigerator. Chill for a minimum of 6 hours, preferably overnight, for a clean set and easy slicing.
  14. Release and Serve: When ready to serve, carefully run a thin, hot knife around the edge before unlocking and removing the springform ring. Slice with a sharp, hot knife for clean portions.