Method

Cheesecake Filling

1. Combine the Kremelta and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. Cool slightly (10 mins).
2. Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer using the paddle attachment for 1 to 2 minutes or until soft. With motor operating on a low speed, beat in melted Kremelta mixture until combined. Add cream and then beat, on low speed for 10 seconds, or until thick. Fold in cherries.
3. Spoon filling onto a sheet of plastic wrap. Enclose in plastic wrap and roll into a 7cm-wide x 23cm-long log. Refrigerate overnight.

White chocolate Crackle Mixture

1. Combine the Kremelta and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
2. Combine the rice bubbles, icing sugar, coconut and milk powder in a bowl, add the Kremelta mixture and stir to combine. Press mixture over log to coat. Refrigerate for at least 1 hour, or until ready to serve.
3. Place log on a serving plate. Drizzle with melted white chocolate. Decorate with chocolate curls and cherries. Cut into slices to serve.

Tips: To make white chocolate curls, melt 180g block white cooking chocolate and pour over an up-turned oven tray. Spread evenly. Stand at room temperature for 1-2 hours or until set. Use a large, flat-bladed knife across the surface of the chocolate to create chocolate curls. Curls can be kept in the fridge for up to one week in an airtight container.

NOTE: Garnish can be changed from fresh whole cherries to maraschino cherries.