Frangelico & Milk Chocolate Cheesecake

There 's always a great feeling, on Xmas eve, when an indulgent treat comes to the table and all eyes are set on it. This liqourish cheesecake is all but pure decadence and an absolute success among your guests.  The amazing flavour that lasts way after it's gone is unbelievable. Just be sure to not serve it first, otherwise some other deserts will certainly abound!;)

Ingredients:

• 1 packet digestive cookies
• Unsalted butter
• 1 and 1/2 philadelphia cream cheese
• 1 packet cream
• 1can condensed milk
• 1dl milk
• 8 sheets gelatine
• 1 milk chocolate
• 1 goblet Frangelico

 Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the sour cream, add the melted gelatin. Separate the dough in two different parts. I one of the parts add the melted milk chocolate and the goblet of Frangelico. Then pour the first white part over the cookies base taking it to the fridge to solidify for about 15 minutes, then add the other part and take to the fridge again so that it solidifies overnight. Remove and garnish with chocolate/ nuts balls. Bring back to the fridge and serve it chilled.