For topping one 6–8 inch cheesecake

Ingredients:

• 100g (3.5 oz / ~⅓ cup) caramelised biscuit spread (smooth or crunchy)
• 50g (1.75 oz / ~3 tbsp) white chocolate (chopped or chips)
• 30ml (2 tbsp) double cream
• 2–3 caramelised biscuits, crushed into small chunks (not fine crumbs) – if you are using crunchy biscuit spread, you can omit this

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Instructions:

1. Make the Ganache Base:
   • In a small heatproof bowl, combine the caramelised biscuit spread, white chocolate, and double cream.
   • Microwave in short 15–20 second bursts, stirring in between, until the chocolate is fully melted and the mixture is smooth and glossy. (Alternatively, melt over a bowl set on a pan of simmering water.)
2. Add the Crunch (if using a Smooth spread) :
   • Stir in the crushed caramelised biscuits while the ganache is still warm but not hot. You want small chunks for crunch, not powder.
3. Cool Slightly:
   • Let the ganache cool for 5–10 minutes until it thickens slightly but is still pourable/spreadable.
4. Top the Cheesecake:
   • Pour or spread the ganache over the chilled cheesecake. Use a spatula to gently push it toward the edges.
   • Optionally, top with extra caramelised biscuit chunks or a drizzle of melted chocolate.
5. Chill to Set:
   • Place the cheesecake back in the fridge for 30–60 minutes to let the ganache firm up before serving.

Tips:

• For a firmer topping, use less cream (20ml / 1½ tbsp).
• For a glossier, softer finish, use more cream (up to 40ml / 3 tbsp).
• You can double the batch for extra layering or to drip down the sides of a taller cake.