Choc Mint Cheesecake

Ingredients:

• 1 Dessert Spoon Gelatine
• 1/4 Cup of Cold Water
• 3/4 Cup of Boiling Water
• 90g Dark Chocolate
• 225g Cream Cheese
• 225g Sugar
• 1/2 Teaspoon of Vanilla Esssence
• 3/4 Teaspoon Peppermint Essence
• 1/2 Tablespoon of Lemon Juice
• 2/3 Can of Milk
• 225g Choc Ripple Biscuits
• 110g melted butter

Method:

For the base:

• Crush biscuits, add melted butter and mix.
• Press into a greased baking tin and refrigerate for 2 hours

For the cheesecake:

• Put gelatine into cold water, leave for 5 minutes then add boiling water and stir until gelatine is dissolved. Cool until tepid.
• Melt chocolate in the microwave or over stovetop.
• Cream together the cheese, sugar, vanilla, peppermint essence and lemon juice in a large bowl.
• Add melted chocolate and cooled gelatine and blend until combined.
• Chill mixture until consistency of egg white.
• When thickened, lightly whip at low speed whilst gradually adding canned milk.
• Beat at high speed until mixture doubles in volume.
• Pour mixture over biscuit base and grate extra chocolate over the top.
• Chill for 4-5 hours.