Base-2x 135g slabs Kit Kat chocolate2 fingers butter (melted) Filling-2x 230g tubs Lancewood plain smooth cream cheese (room temp)2x slabs Aero Dark chocolate2 extra large eggs1 tablespoon vanilla essence½ cup ordinary sugarWhite choc-chips Topping-12 medium strawberriesMelted chocolateWhite chocolate
1. Line 2 cupcake pans with paper liners.2. Preheat oven to 180degC.3. For the base, break kit kat fingers apart. 4. In a ziploc bag, crush kit kat fingers.5. Melt 2 fingers butter, cool and add to crushed kit kat.6. Spoon evenly into the 24 cups.7. Place in fridge to set until needed.8. Now for filling, melt the 2 slabs of Aero and leave aside. 9. Beat cream cheese till smooth.10. Add one egg at a time, beat in till smooth.11. Add vanilla and sugar and beat in.12. Now mix in melted chocolate. 13. Remove trays from fridge.14. Divide filling mixture between the 24 cups and sprinkle on a few white choc-chips. 15. Place in oven and bake for 12minutes, center should still be a little wobbly.16. Remove from oven and cool.17. Remove steams from strawberries. 18. Rinse and dry strawberries.19. Cut a V in the center of the top of strawberry, where stem was.20. May dip in melted chocolate or drizzle with chocolate or leave as is.21. Place on top if centers of cheesecakes.22. Place in fridge to set.23. When firm, remove paper wrappers.24. May serve as is, or with additional cream/ice-cream on the side.