Method

Biscuit Crumb

1. In a pan over medium–high heat, add all crumb ingredients and cook while stirring constantly until the mixture becomes toasted, crumbly, and biscuit-like. This can take around 15-20 minutes, so keep stirring and trust the process as it gradually dries and crisps up. 
2. Once golden and fragrant, transfer to a tray or bowl and allow it to cool completely - it will become crunchier as it cools.

Filling

3. In a mixing bowl, whisk together the cream cheese, thickened cream, maple syrup, and vanilla paste until thick, smooth, and creamy with no lumps remaining. Fold through half of the chopped Crunchie pieces, reserving the rest for layering.

Chocolate drizzle

4. In a small bowl, mix the cocoa powder and maple syrup together until a smooth, pourable sauce forms.

Assemble

5. Line a 1L baking tin with baking paper. Press a layer of crumb firmly into the base, followed by roughly one third of the cheesecake filling. Scatter over a handful of remaining Crunchie pieces and drizzle with some of the chocolate sauce. Add another layer of crumb and repeat the layering process until all components are used, finishing with crumb on top.
6. Refrigerate for at least 6 hours, or ideally overnight, until fully set. Once firm, gently flip from the tin, slice, and serve chilled.