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Arrange five 6-7cm ring moulds on a flat baking tray.
Stir the biscuit crumbs into the melted butter, then divide between ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
Whisk together the Philadelphia, double cream and icing sugar until thick. Stir in the Fudge pieces.
Divide the filling between the ring moulds and smooth on top of the biscuit bases.
Chill for at least 2 hour, before serving.
When ready to serve, remove the cheesecakes from the moulds and serve sprinkled with some crumbled chocolate Flake.