These chunks of cheesecake base are well worth the effort. I’ve suggested using Digestive biscuits but you can use any plain biscuit like Nice or Marie biscuits. If you don’t have a blender to make the biscuit crumb, simply place the biscuits in a clean bag and crush with a rolling pin.
After you’ve baked your cheesecake base
Once you’ve cooled and cut up your biscuit base you’ll need to put into an airtight container and leave in fridge for at least an hour. You want them cooled right through before adding to your ice cream.