**Ingredients**
– **200g** digestive biscuits or graham crackers (about 2 cups, crushed)
– **100g** melted butter (about 1/2 cup)
– **700g** cream cheese (about 3 cups, softened)
– **100g** granulated sugar (about 1/2 cup)
– **1 tsp** vanilla extract
– **150g** melted chocolate (about 1 cup, milk or dark depending on preference)
**Instructions**
**Step 1: Preparing the Biscuit Base**
1. **Crush the biscuits**: Place the digestive biscuits or graham crackers in a food processor and pulse until they resemble fine crumbs. Alternatively, place them in a sealed bag and crush them using a rolling pin.
2. **Mix with melted butter**: In a bowl, combine the crushed biscuits with the melted butter. Stir until the crumbs are fully coated and resemble wet sand.
3. **Form the base**: Press the mixture into the bottom of a square baking dish lined with parchment paper. Make sure to press it firmly and evenly to form a solid base. Refrigerate for 15 minutes to set while you prepare the filling.
**Step 2: Making the Cream Cheese Filling**
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1. **Beat the cream cheese**: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand mixer or stand mixer.
2. **Add vanilla extract**: Stir in the vanilla extract to enhance the flavor.
3. **Pour the mixture**: Once the biscuit base has set, pour the cream cheese mixture over the base and spread it evenly with a spatula.
4. **Chill the cheesecake**: Place the baking dish in the fridge and let the cheesecake chill for at least 2-3 hours or until firm.
**Step 3: Cutting and Coating with Chocolate**
1. **Cut into squares**: Once the cheesecake has fully set, remove it from the fridge. Lift it out of the dish using the parchment paper, and cut it into bite-sized squares using a sharp knife.
2. **Melt the chocolate**: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between until completely smooth. Allow it to cool slightly before dipping.
3. **Dip the cheesecake bites**: Using a fork or toothpick, dip each cheesecake square into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the bite on a parchment-lined tray.
4. **Chill to set**: Place the tray of chocolate-coated cheesecake bites in the fridge to set the chocolate, about 30 minutes.
**Methods**
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– **Biscuit Base:** Crushing biscuits into fine crumbs ensures a solid and even foundation for the cheesecake bites. The melted butter acts as a binding agent.
– **Cream Cheese Filling:** Cream cheese, softened at room temperature, ensures a smooth, lump-free filling. Sugar adds sweetness, while vanilla extract enhances the overall flavor profile.
– **Chocolate Coating:** Melting the chocolate properly ensures a smooth and glossy coating for the cheesecake bites. Be sure to let the chocolate cool slightly before dipping to avoid melting the cream cheese filling.
**History**
