Easy cheesecake house

Grease and line a 12x18cm rectangular cake pan with baking paper, allowing excess paper to overhang on all sides. Process cookies in a food processor until fine crumbs form. Add butter and process until well combined. Press mixture over the base of prepared pan. Place in fridge for 20 minutes to set.

Meanwhile, melt 1 packet milk chocolate melts in a small heatproof bowl. Set aside for 5 minutes to cool. While the chocolate cools, using electric beaters, beat cream cheese and sugar in a large bowl until smooth and well combined. Add melted chocolate. Beat until well combined. Place gelatine in a small dish. Add ¼ cup boiling water and stir until gelatine dissolves. Add to chocolate mixture. Beat until well combined. Add 1 cup cream. Beat until thick and fluffy. Pour into prepared base. Place in fridge for 1-2 hours or until set.

Place dark chocolate melts and ½ cup remaining cream in a small microwave-safe bowl. Microwave on medium for 1 minute. Stir and repeat. Stir until mixture is smooth and well combined. Pour over the chocolate layer. Return to fridge for 2 hours or until set.

Meanwhile, to make the roof, carefully cut along one long edge of fingers biscuits packaging and turn upside down to make a ‘V’ shape. Place the packaging between 2 stable objects (such as books). Line with baking paper approximately 18cm in length. Melt remaining milk chocolate melts. Line up the biscuits on the inside of the ‘V’. Drizzle over the melted chocolate to hold in place. Set aside to set completely.

Beat remaining cream until firm peaks form. Carefully remove cheesecake from the pan. Place on a serving platter. Top with the roof, berries, cream and Crunchie bar to decorate.