Violet Crumble 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 heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved, remove and cool.

• Step 5

  Place chocolate in heatproof bowl. Stir bowl over pan of simmering water.
  Stir until melted.
  Remove and cool for 10 minutes.

• Step 6

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

• Step 7

  With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth.
  Fold in Violet Crumble pieces.

• Step 8

  Pour filling over biscuit base. Chop the one remaining Violet Crumble up and add to top of cheesecake.
  Cover and refrigerate overnight until set.

• Step 9

  To serve remove the side of pan and transfer cheesecake to a serving plate. Enjoy!