Mars bar cheesecake

Step 1: Mix 9 oz chocolate biscuits and 5 ½ oz butter until it looks like fine breadcrumbs. Press into the base of a 20 cm loose-bottomed tin and refrigerate for 30 minutes.

Step 2: Put 1 ¼ cups fresh cream, 2 tbsp brown sugar and 1 ½ tbsp butter in a pan and stir over a low heat until the sugar dissolves. Simmer for 3–4 minutes, then leave to cool.

Step 3: Stir 2 tsp powdered gelatine into ½ cup hot water until it dissolves. Keep it warm.

Step 4: Beat 1 ⅛ lb cream cheese and 3 ⅞ oz caster sugar until smooth.

Step 5: Whip ¾ cup fresh cream until soft peaks form and it thickens.

Step 6: Stir the gelatine mixture into the cheese mixture with 6 ½ oz chocolate caramel bars, then gently fold in the whipped cream.

Step 7: For the chocolate sauce, microwave 1 ¾ oz milk chocolate and 2 tbsp fresh cream on high for about 1 minute, stirring twice, until smooth.

Step 8: Pour half the cheese mixture over the biscuit base. Drizzle over half the butterscotch and half the chocolate sauce and swirl with a fork to marble.

Step 9: Repeat with the rest of the cheese mixture and sauces.

Step 10: Cover and refrigerate for at least 3 hours, until set. Serve chilled.

Step 11: Vegetarian swap: gelatine is not vegetarian. Use 1 tsp agar-agar powder instead: whisk it into the ½ cup cold water, boil for 1–2 minutes until dissolved, cool for a minute and beat it straight into the cheese mixture before it sets.