250g plain chocolate biscuits
150g butter, melted (for biscuits)
300ml thickened cream
2 Tbsp Chelsea Soft Brown Sugar
20g butter
50g milk chocolate, chopped finely
3 tsp gelatine (powdered)
60ml boiling water
2 x 250g packets softened cream cheese
110g Chelsea Caster Sugar
3 x 53g Mars bars, finely chopped

Process biscuits in a food processor until the mixture resembles fine breadcrumbs, then add the melted butter and process until combined.
Press biscuit mixture firmly over the base and side of a round (20cm) spring-form cake tin. Chill for 30mins or until firm.
Meanwhile, combine 2 tablespoons cream, brown sugar and second measure of butter in a small saucepan. Stir on low heat for 3-4 minutes, until the sugar dissolves. This is your caramel sauce, set aside.
In a separate saucepan, melt the chocolate with 2 tablespoons cream, on low heat stirring until smooth. This is your chocolate sauce, set aside.
Dissolve gelatine by whisking into boiling water with a fork until dissolved. Set aside.
Using an electric mixer beat the cream cheese and caster sugar together in a bowl, until smooth.
In another bowl whisk remaining cream until soft peaks form.
Stir gelatine mixture into cheese mixture and fold in the Mars bars and whipped cream.
Pour half of cheese mixture into prepared tin and drizzle with half of the caramel and chocolate sauces.
Pull a skewer backwards and forwards through the mixture several times to create a marbled effect.
Repeat process with remaining cheese mixture and sauces. Cover and chill for about 3 hours until set.
Slice to serve.