How to make them

  1. Without taking them out of the wrappers, bash and roll each of the Rocky bars with a rolling pin until they’re broken into smallish lumps.
  2. Grease and line a 12-inch springform cake tin with greaseproof paper.
  3. Take 8 of the crushed Rocky bars and empty them into a microwaveable bowl.
  4. Microwave them for 30 seconds, or until they’re fully melted (don’t leave them in there for too long at a time, or they’ll burn!).
  5. Spread the melted Rocky mixture across the bottom of the cake tin. Leave it for later (don’t put it in the fridge).
  6. Dissolve the gelatine in 2 tablespoons of boiling water, then leave it to cool.
  7. Put the cream cheese in a big bowl and beat it with an electric whisk until it’s completely smooth and there’s no water sitting on top. Gradually add the icing sugar until it’s all mixed in.
  8. Add 3 tablespoons of chocolate sauce and whisk the mixture again until it’s smooth and uniform.
  9. Add the cooled gelatine to the mixture and whisk it again.
  10. Add the last 4 crushed rocky bars and stir them in so they’re evenly spaced.
  11. Whip the cream until it forms soft peaks, then fold in the mixture you’ve made.
  12. Pour the finished mixture over your Rocky bar base in the cake tin. They’ll fuse together as they cool.
  13. Put the cake tin in the fridge for 24 hours to set completely.
  14. Drizzle the finished cheesecake with chocolate and caramel sauces, or grate some milk chocolate over the top.
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