10 oz Digestive Biscuits
4 oz butter
Desert Spoon Golden Syrup
Melt the butter and syrup.
Crush the biscuits,
Mix together.
Press into a tin.
TOPPING
300g Philadelphia
50g icing sugar
Medium carton of Double Cream
4 oz raspberry ruffles (4/5 ruffles)
1 raspberry yogurt
Whisk the Philadelphia and the icing sugar.
Add the cream and whisk.
Fold in the raspberry ruffles and raspberry yogurt.
Pour over the biscuit base and chill.
Decorate the top with fresh raspberries and crushed raspberry ruffle bar.
Hey Presto..Cheescake!!
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