Ingredients
For the base:
18 butter biscuits, broken into pieces
75 gm butter, softened
For the cheesecake:
1 packet or 226 gm (8oz) cream cheese, softened
5 Tbsp powdered sugar
1 egg
2 drops rose essence or vanilla essence
5 Tbsp chocolate chips
Method
For the base:
In a mixie/blender add the broken pieces of butter biscuits. Give it a whiz. The texture should be grainy.
Add softened butter to it and give it another whiz. Bring the whole mixture together with the help of a flat spoon or spatula.
In a baking dish, evenly spread this mixture. Pat it down with the spatula/ flat spoon. Refrigerate for 5-7 minutes.
For the cheesecake:
Pre-heat the oven at 200 degrees C.
In a bowl whisk the softened cream cheese. Whisk till it’s smooth and no lumps are left.
Add the rose or vanilla essence and powdered sugar. Mix it well.
Now add the egg. Fold it in the cream cheese till well amalgamated.
Throw in 4 Tbsp chocolate chips. Give it a mix.
Now pour this mixture over the refrigerated base.
Sprinkle the rest of the chocolate chips over this.
Bake at 150 degrees for 25 minutes.
Take it out of the oven and let it cool for 10 minutes.
Cover it with some cling/aluminum foil and refrigerate for 2-3 hours.
Cut it into bars, squares or wedges. Serve.