Chocolate Biscuit Cheesecake Fusion

Melt 170g butter and 1/2 tin condensed milk in microwave for 30 seconds or in a pan until combined

Stir in 6 tablespoons cocoa powder until smooth and no lumps

Add 2 tablespoons vanilla essence and mix well

Break up 1 packet Marie or Hup Seng biscuits and stir into the mixture until evenly coated

Press the mixture into a lined 9-inch square pan or smaller for thicker cake

Pour chocolate ganache over the pressed kek batik mixture

The ganache is made by melting 200g dark chocolate with 1 tablespoon butter and 1/4 cup full cream milk until smooth

Mix 250g cream cheese with 3/4 tin condensed milk and 2 tablespoons vanilla essence using a blender or mixer until smooth

Optionally, add 1 tablespoon gelatin dissolved in 1/4 cup hot water to stabilize the cheese mixture

Dip 1 packet Hup Seng biscuits one by one in milk and layer them over the kek batik

Spread the cheesecake mixture over the biscuit layer

Sprinkle Nestum on top and repeat layering for up to 4 layers as desired

Refrigerate the assembled cake until set

Once chilled, remove from the pan using the lining paper or plastic

Slice and serve the fused dessert

This dessert combines kek batik and cheesecake elements, and you can adjust sweetness or cheese amount to taste

Consider naming it Biscuit Chocolate Cheesecake or Kek Biscoqcis for a fun twist

Credit to Niluferstouch for the original idea