Grain cheesecake

I created this cheesecake because I wanted something similar to Kinder Chocolate with Cereals (I love it!)
So I tried and invented this recipe.

This recipe is enough for a 30x40cm baking pan plus 6 muffin pans.

Slice the base before covering with the cream, because it can be a little tough, or use only single serving pans.

This is my temporary recipe (to improve)

INGREDIENTS

BASE

- mars bars 5

- unsalted butter 20gr

- puffed rice 35gr

- puffed kamut 35gr

CREAM

- mascarpone cheese 250gr

- philadelphia cheese 150gr

- regular white sugar 80gr

- gelatin sheets 8gr

- bitter chocolate 150gr

- white chocolate 150gr

- double cream (to whip) 250ml

METHOD
Melt the mars bars and the butter with a bain marie method. Then mix with the puffed rice and kamut.

Spread the mixture on your pans (it will be the base).

Put it in the fridge for almost half an hour.

Stir mascarpone, philadelphia and sugar in a mixing bowl.
Soak the gelatin sheets for about ten minutes, then squeeze them and melt them in a small pot. Add the gelatine to the cream and then equally divide the mixture in two different bowls.
Melt the bitter chocolate in the microwave oven and then add it to one of the two halves, then repeat with the white one.
Whip the double cream and equally add it in the two mixtures, stirring gently.

Spread the dark and the white cream on the grain base creating two layers.
Chill it in the fridge for almost two hours.
Let me know if you liked it and if you have any suggestions! ;-)

Isa