Violet Crumble No-Bake Cheesecake

Method

• Step 1

  Grease a 24cm round spring form pan and line base with baking paper.

• Step 2

  Process biscuits until crushed. Add butter and process until combined.

• Step 3

  Press mixture over base and up sides of prepared pan.
  Refrigerate while preparing filling.

• Step 4

  Sprinkle gelatine over water in a small heat proof jug.
  Stand jug in a pan of simmering water.
  Stir until dissolved.
  Remove and cool.

• Step 5

  Place chocolate in heat proof bowl.
  Stir bowl over pan of simmering water.
  Stir until melted.
  Alternatively melt in the microwave in thirty second bursts. 

• Step 6

  Remove and cool for 10 minutes. 

• Step 7

  Beat cream cheese and sugar in a small bowl with an electric mixer until smooth. 

• Step 8

  With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth.
  Fold in crushed Violet Crumble honeycomb pieces (needs to be crushed fairly small).

• Step 9

  Pour filling over biscuit base.
  Cover and refrigerate overnight until set. 

• Step 10

  To serve remove the side of pan.
  Transfer cheesecake to a serving plate.
  Can be served plain, or top with cream or chocolate bits.