Peppermint Aero Cheesecake

If your a fan of Peppermint Chocolate like myself and don't mind a slice or two of cheesecake then boy do I have a recipe for you!  This is a super quick and easy, very tasty (not so good for the hips and thighs, maybe if I eat little slices it won't matter) recipe for you to try.  Be warned It's delicious and you may get addicted and want to make one every week (I may or may not be speaking from experience!).

INGREDIENTS

You can use either a flan tin with removable base or a round spring form cake tin, whichever you have.

BASE
1 x 200g pct Chocolate Ripple biscuits
90g butter (melted)

FILLING
118g Peppermint Aero Chocolate (could use other mint flavored chocolate block)
250g cream cheese (can use light)
1/3 cup castor sugar
1 tsp vanilla
1 tsp gelatine
1tbs water
1 cup cream (must be cream that can be whipped so generally light does not whip so well)

METHOD

BASE

• Crush biscuits (either with fancy food processor or the old fashioned way of a plastic bag and rolling pin), melt butter and mix together.  *when you squeeze a small amount of mixture together it should hold a shape, if its still too crumbly add a tad more melted butter.
• Press mixture into your greased tin (I use a flat based glass to compact)
• Place into fridge whilst you make your filling  

FILLING

• Beat cream cheese, vanilla and sugar until smooth
• Place hot water from kettle into a pyrex (or heat resistant) jug and add gelatine, stir until dissolved, then cool.
• Whip your cream 
• Add cooled gelatine to cream cheese mixture and mix through well
• Add whipped cream to mixture and fold through
• Melt (carefully) your chocolate until runny (but not too hot) and fold through also
• Pour mixture on top of your base and smooth out top.
• Refrigerate for 4hours or until set

This is lovely served with Ice Cream and a drizzle of choc mint Ice Magic makes it even more special.
Happy baking :)
Kristin