Total Time: 6 hours 30 mins; Prep 30 mins; Set approx 6 hours

Adapted from TRTLMT.

Ingredients

• 250g packet scotch fingers
• 100g butter, chilled
• 200g violet crumble (4 bars), plus decoration
• 750g cream cheese
• 90g sugar
• 1 tsp vanilla essence
• 70g cream

Method

1. Blitz biscuits in food processor until crumbed. Cube butter, add to the crumb and blitz till mixed.
2. Press into desired tin. I used a springform tin with baking paper on the base.
3. Crush violet crumbles in the food processor. Try and leave some larger chunks for that extra oomph of taste. Set aside.
4. Mix cream cheese using a hand mixer (not the food processor) until creamy and smooth.
5. Add in the sugar and vanilla essence, mix till smooth. You may want more or less usgar depending on your taste and how much violet crumble you use.
6. Add the cream and mix till smooth. Honestly, not sure why 4-6 are separate steps, it’s just how I was told to do it. Might try doing it all together next time.
7. Mix the violet crumble into the cream cheese mixture.
8. Pour onto biscuit base and smooth out (or don’t, that’s just for aesthetics and ease of serving). Set for a long time (mine set for almost 36 hours, although apparently 6 would be long enough)
9. Decorate just before serving, to avoid melting violet crumble (due to moisture from the cake and fridge). I used whipped cream for the swirls and just piled chopped violet crumble on the top.