N.B This can be made with any type of liqueur. 

Ingredients: 

Biscuit base:

500g Rich tea Biscuits- this can be changed dependent on what suits the liqueur best. 

125g Butter (Stork)

Chocolate topping: 

600g White Chocolate

300g Philadelphia cream cheese 

250g mascarpone cheese 

250ml double cream 

50ml Cherry Brandy 

Step one: 

Crush biscuits and mix with the butter, add this to a cake tin and press it biscuit base into the cake tin until it sits flat. Chill this in the fridge until the topping is ready. 

Step two: 

Melt the chocolate in a bowl, stir occasionally to make sure this doesn’t stick to the bowl. 

Step three:

In a separate bowl, mix together the Philadelphia and the mascarpone. Add the double cream. Once they’re mixed together slowly add in the white chocolate. Keep mixing until the mixture is smooth. 

Step four: 

Spoon the topping mixture over the biscuit base that should now be cooled. Once the cheese cream topping is evenly distributed into the cake tin return to the fridge to set overnight.