Choc Mint Cheesecake

Ingredients

• 90gm sweet biscuits ( milk coffee, arrowroot, nice or similar)
• 45gm butter
• 1 1/2 tablespoons cocoa

Filling

• 250gm cream cheese (homebrands work just the same as more expensive brands) Leave out of fridge so it softens, its easier to beat
• 1/3 cup castor sugar
• 2 teaspoons water
• 1 teaspoon vanilla essence
• 1 teaspoon gelatine
• 1 cup cream , whipped
• 8 after dinner mints ( I used Irish Thins, also try orange thins)
• 1 tablespoon water extra

Method for Base

• Crush biscuits finely, if you dont have a food processer place in a strong zip lock bag and hit with a rolling pin till done
• Stir in cocoa, then add melted butter mix well
• Press into an 18cm flan tin or springform pan with removable sides, use the base of a glass to press down firmly
• Refrigerate while you make filling

Method for filling

• Beat Cream cheese, castor sugar and vanilla till smooth and creamy
• Sprinkle gelatine over water then dissolve over hot water, cool
• Add gelatine to cream cheese mix, beat well
• Fold in whipped cream till smooth
• Place mixture over chilled base and spread evenly
• Place after dinner mints with extra water in a bowl then dissolve over a pan of simmering water , allow to cool
• Carefully spoon chocolate mixture over cheesecake then swirl with a spoon lightly into mixture
• refrigerate till set then decorate

Serve with some grated chocolate, chopped strawberries or whole raspberries.