By Mel Alce
1/2 cup castor sugar
2/3 cup sour cream
1 tsp vanilla
500g cream cheese
1 packet of Arnott’s Choc Ripple biscuits
1 packet of ganache filled Easter eggs
Grease and line your springform tin.
Pre-heat your oven to 130 degrees Celsius.
Place packet of biscuits into the food processor and chop until bread crumb consistency.
Melt the butter in the microwave. Then pour it into the food processor blending it with the biscuits.
Pour the mixture into the tin and press in firmly and evenly.
Pop it in the fridge to chill while you prepare the next section.
Place all of the cream cheese in the kitchenaid and mix until smooth adding sugar gradually as it mixes.
Add in the vanilla and the sour cream as well.
Reduce the speed and add in the eggs one at a time.
Pour the mixture in to the tin on top of the biscuit base.
Note: In this recipe, normally you would add the chocolate eggs on top of the biscuit base to make an even, but very gooey layer. We had a bit more fun and dropped the eggs in, watching them sink. They end up on the bottom no matter which way you go.
This might be something fun you could do with the kids so they can watch the eggs disappearing.
Peel the Easter eggs.
Drop the eggs into the mixture and allow them to sink below the surface.
Place in the pre-heated oven for an hour.
After 30minutes reduce the heat to 100 degrees Celsius.
Then after the 50 minute mark turn the over off.
Allow the oven to cool completely.
Remove the springform and the baking paper.
Cut to serve.
Use regular chocolate instead of Easter eggs for a non-easter themed cake.
Serve with ice-cream.