500gPhiladelphia Cream Cheese, Room Temperature 75gIcing Sugar 300mlHeavy Cream
150mlHeavy Cream 150gDark Chocolate
Method: Crush biscuits in a food processor or using a rolling pin to crumbs and mix with melted butter and divide equally in the bottom of 8 glasses, lightly press down. Cut 2 Kit Kats into rough chunks and sprinkle on top the cookie base. Set Aside. Next, add the first measure of dark chocolate chips to a metal bowl and place over a small pot of simmering water to gently melt the chocolate while stirring until smooth, you can also add the chocolate chips to a microwave safe bowl and melt in 30 second bursts mixing between. Once chocolate is melted, set aside and allow it to cool. Add room temperature cream cheese and mix with a hand mixer on medium speed until smooth and fully incorporated with the chocolate. Then add powdered sugar and cream and continue to mix on medium speed until smooth and thickened. Divide the mixture amongst the 8 glasses & set in a refrigerator while you make the topping. Add cream to small sauce pan and bring to a simmer, remove from heat and add the second measurement of dark chocolate chips, and whisk together until all of the chocolate is melted and you have a smooth ganache, divide amongst the 8 glasses and top with remaining kitkats (chopped or broken into large peices) and top with fresh strawberries. Let cheesecake set for at least 1 hour before serving in a refrigerator. (For best results, allow to set overnight).