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200 g Choc Kits biscuits, finely crushed
80 ml butter, melted
2 x 230 g LANCEWOOD® Medium Fat Plain Cream cheese, at room temperature
45 ml cocoa powder
60 ml castor sugar
60 ml cream
150 g chocolate slab with hazelnuts, melted
60 ml hazelnuts, whole & chopped
60 ml cranberries (optional)
Mix the biscuits and butter together and press firmly into the bottom and up the sides of a ± 35 cm x 13 cm rectangular tart pan with a loose bottom.
Cover and refrigerate for at least 30 minutes or until needed.
Beat the cream cheese, cocoa powder and castor sugar together. Add the cream and beat until well combined. Add the melted chocolate and fold into the cream cheese mixture.
Spoon into the prepared crust and spread out evenly. Sprinkle hazelnuts and cranberries on top.
Refrigerate for 2 hours and enjoy!
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