PEPPERMINT CHEESECAKE

1 packet chocolate ripple biscuits
90 grams butter, melted
500 grams cream cheese,softened
3/4 cup castor sugar
1 1/2 cups thickened cream,
2 level teaspoons gelatin powder
1/4 cup boiling water
10 drops green food colouring
7 teaspoons peppermint essence (or to taste)

2 aero bars crushed (for decoration)

cover the bottom of a 22 cm springform
tin with baking paper. grease sides.

blitz or finely crush the biscuits and
mix with the butter till well combined.

press biscuits over the bottom and
about 1/2 way up the sides of the
springform tin.

refrigerate while making filling.

lightly whip the cream.

dissolve the gelatin in the boiling water. cool while beating cheese.

beat the cheese until smooth.

add the sugar, beating well.

add the food colouring, peppermint essence and gelatin. beat well.

add the lightly whipped cream, beat till well combined.

pour cheese mix over biscuit crust.

cover with cling wrap and refrigerate
for at least 6 hours or overnight.

decorate with the aero bars and whipped cream if desired.