Mix digestive biscuits with melted butter and stir until the mixture is moist and well combined.
Press the mixture into a 1- to 1½-cm layer at the bottom of a baking tin and refrigerate.
Place the chopped Silk Bubbly bar in a large glass bowl. Place the bowl over a pot of simmering water. Stir continuously until the chocolate has completely melted.
Mix the cooled chocolate into the cream cheese and milk. Spoon this mixture into the cake tin until the layer is firmly packed.
Generously sprinkle the grated Bournville bars over the cheesecake and place in the freezer for 2 hours.
This recipe was featured in the Cadbury Chocolate Cookbook, published in 2018 by the Times Group.
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