100g marshmallows (I used mini white and pink ones)
50g glace cherry halves
2 tbsp cocoa powder
*for the cheesecake filling*
300ml double cream
450g full fat soft cream cheese
2 tbsp chocolate spread
*Topping*
more mini marshmallows
more glace cherries
crushed digestives - or if like me you run out - crushed salted pretzels
Instructions
Grease and line a loose bottomed 9inch round tin
Bash the biscuits (I do this with a rolling pin in a freezer bag covered with a tea towel) to crush them and make crumbs – note they don’t need to be uniformed I like to have some bits bigger than others. Leave to one side
Place the cocoa powder, syrup and butter into a saucepan and heat gently to melt all the ingredients together
Remove from the heat and stir in the biscuit crumbs, cherries and marshmallows until everything is covered in the sticky chocolate sauce.
Pour the mixture into your greased and lined baking tin and place in the fridge for a couple of hours to set.
*to make the cheesecake filling*
Place the cream, cream cheese and chocolate spread into a food processor or large bowl and beat together until it thickens. You don't want it stiff - just thick and creamy with some movement
Pour it all into your tin and smooth over the top of your now chilled rocky road base and decorate the top with a mixture of cherries, biscuits and marshmallows
Place in the fridge for at least 3 hours, carefully remove from your tin and serve and enjoy :)
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/12/rocky-road-cheesecake.html