The Lushest, Yummiest Cheesecake Ever!

In a pot over medium low heat, melt 1 ounce of the chocolate into the milk and heat.

Place 9 of the butter biscuits into a rectangular pan and pour half the milk chocolate mixture over them. Allow to sit for a few minutes and then spoon out the excess liquid.

In a food processor, mix together the cream cheese, sugar and lemon juice until smooth. Periodically, scrape down the sides of the bowl and continue mixing. Add the whipped topping and pulse just until combined. Avoid over mixing or the batter will be too runny.

Pour half the cheese mixture over the cookies and spread out evenly. Reheat the milk chocolate briefly and pour it into a shallow bowl. Dip the remaining biscuits into the milk to soften them and place them on top of the cheese layer in the same configuration as the bottom layer. Pour the remaining cheese mixture over the second layer of cookies and spread out evenly. Finely grate the remaining chocolate over the cake to create a thick, even layer of grated chocolate. Refrigerate for several hours or overnight for the cake to set.

Note: Even when thoroughly chilled, this cake will be loose. If you’re serving it to company and appearance matters, add some unflavored gelatin into the mixture to help it set.