Ingredients

250g digestives-or any biscuit of your choice

125g butter, melted

125g icing sugar, sifted

500g Mascarpone

500g Cream Cheese

1 tbsp vanilla extract

3 Lion bars, chopped into pieces

1 tbsp cocoa powder

Football stencil

Wooden latte stick

Method
Grease and line a 23cm loose-bottomed tin with baking parchment.
Blitz the biscuits in a food processor or in a plastic food bag crushed into crumbs using a rolling pin. Transfer the crumbs into a bowl and mix thorough the melted butter until the crumbs are completely coated. Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge to firmly set.

Meanwhile make the filling. Place the icing sugar, mascarpone, cream cheese and vanilla extract into a large bowl and beat with an electric mixer until smooth and combined. Spoon half the cream mixture onto the biscuit base and scatter and press in the chopped up pieces of Lion bar into it. Transfer the rest of the creamy mixture over the top and smooth down with the back of a spoon or spatula. Leave to set in the fridge-ideally overnight.

Remove the cheesecake from the tin and place your cut out football stencil over the surface. Sift the cocoa powder over the cut out areas and carefully remove the stencil. Use the end of a wooden latte stick to create the football marking lines.