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Cadbury Fingers Cheesecake
x 138 g packs
Cadbury’s Chocolate Fingers
x 280 g packs
Place 250 g of the Cadbury Fingers in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
Beat together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick.
Spoon the mixture over the biscuit base and smooth the surface. Chill for at least 3 hours.
Just before serving, remove the cheesecake from the tin. Decorate the cheesecake with the remaining Cadbury Fingers.
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