Directions

Cheesecake instructions

1. Line an 8-inch cake tin with baking paper.
2. Combine 2 crushed packets of Gingernut biscuits with melted butter. Press firmly into the tin and refrigerate.
3. Dissolve Oh Snap packet in 1 cup hot water. If the sugar in the mixture doesn’t disolve in the hot water after 5 minutes, microwave it for 10 seconds at a time until it does.
4. Whip cream to stiff peaks, then set it aside.
5. Whisk cream cheese till smooth and then add condensed Milk.
6. Slowly add dissolved Oh Snap mix to the cream cheese and condensed milk while whisking. Gently fold in whipped cream.
7. Pour onto base and chill for 4 hours or overnight.

Brandy caramel sauce instructions

1. Melt butter over a medium heat, add the brown sugar and whisk gently till sugar is melted.
2. Add in a shot of brandy and whisk.
3. Add cream and simmer for one to two minutes whilst stirring.
4. Once silky and smooth, pour sauce into jars and leave to cool.

To serve:

1. Serve cheesecake alongside the Brandy Caramel sauce for the ultimate treat.