Cadbury's Eclairs-style Cheesecake:

225g digestives

100g lightly salted butter

700g cream cheese *See NY Cheesecake*

110g caster sugar

3 eggs

50g 'dulce de leche'

50g dark chocolate *see Tips*

Prepare the tin (bain-marie too) as in "New York Cheesecake" and fill with the base. Oven: 160°C (Fan -20°)

Loosen the cheese by beating lightly then add the sugar and beat until smooth. Next add the eggs one by one and scrape for unmixed ingredients down the sides of the bowl.

Now place ⅓ of the mix into a separate bowl and stir in the caramel. Cover the chilled base with this and melt the chocolate in a bain-marie. Stir this into the remaining ⅔ and spoon and smooth this over the caramel layer. Bake in the bain-marie for 40 minutes. Don't worry if the edges go darker, the normal wobble rules apply.

Leave to chill overnight then top with an extra 3 - 4 tbsp caramel and pralin powder or chopped hazelnuts if you're lazy. You can buy it, but I prefer to make my own. I'll write it up later.