Cherry Ripe Cheesecake

Ingredients:

250 g chocolate biscuits (I used chocolate covered teddy bears)

125 g butter, melted

85 g raspberry jelly crystals

1/3 cup boiling water

500 g cream cheese

2 cups thickened cream

170 g cherry ripe candy bars, diced

Method:

Grease a springform tin liberally with canola spray.

Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a springform pan

Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.

Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left overnight.