Sweet Chilli Cheesecake
Pre-heat oven to 160 C.
Melt butter. Crush up potato chips with a rolling pin. The recipe allows for a sneaky 50g snack while you bake hence calling for 250g only.
Mix flour and crushed chips with butter and press into a lined tin and an inch up the edges. Bake for 10 mins and leave to cool completely on cooling rack.
Mix cream cheese until smooth without lumps. Add sweetened condensed milk and sweet chilli sauce. Mix well until uniform.
Add sour cream and mix until just combined.
In a separate bowl, whip up cream until stiff peaks. Fold into cream cheese mix.
Pour and smooth out onto crust base. Chill overnight in fridge.
Before serving, shave chocolate on top and dust with chilli salt to your liking.