Cheesecake with olive sweet

Ingredients:

For crust
300gr digestive biscuits
130gr butter

For cream filling
400gr cream cheese
200ml vegetable pastry cream
olive sweet Kyklopas

Method:

1. Melt the butter.
2. In a food processor, beat the cookies until finely ground. Add the melted butter and beat to incorporate, until we have a mixture like wet sand.
3. Transfer mixture to an 18-20cm form pan and spread it well, making it compact. Transfer to the fridge until our cream is ready.
4. In a mixer, beat the cream cheese until fluffy. Then, pour in the vegetable pastry cream and beat together until it becomes a velvety cream.
5. Transfer the cream to the form pan, which the crust is. After spreading it well, put it in the refrigerator for 4-5 hours, ideally all night.
6. Unmold, place the olive sweet, and pour over the syrup. 
7. Serve with a little bit of extra syrup and... it is ready!

Enjoy!

Credits: MrsOlivespoon