This time I used more marg and more biscuits to make a thicker base, and my full 200g pot of soft cream cheese and all of the 300ml of double cream, using two capfuls of vanilla essence and throwing some mini mallows into the cheesecake mix itself before putting it in the tin.
I lined the baking tin so that I wouldn’t have too much of a mess on the bottom, and ‘cooked it’ in the fridge for over four hours, plus three for the crumb base to set first.
However, my extra quantities were used up width-wise as the tin was bigger than the one I used last time.
Oh well, it’s yummy so I guess it’s not going to last very long!!