Mars Chocolate Mint Cheesecake

3 tsps gelatine
1/4 cup cold water
3/4 cup warm water
2 mars bars
250g cream cheese
3/4 cup sugar
1tsp vanilla
3/4 tsp peppermint essence
1 1/2 tbls lemon juice
1 large can evaporated milk - well chilled
225g pkt chocolate ripple biscuits
90g butter - melted

Soak gelatine in cold water.  Heat water, add chopped Mars bars and stir over low heat until melted.  Add gelatine and stir  until dissolved.

Cream the cheese, sugar, vanilla, peppermint essence and lemon juice until smooth.  Blend in gelatine mixture and chill until beginning to set.

Combine biscuit crumbs and melted butter and press into the base and sides of a 23cm springform pan.  Chill

When gelatine mixture is beginning to thicken, whip at low speed while gradually adding the well chilled evaporated milk.  Beat at high speed until the mixture doubles in volume.  Pour intol crust and chill overnight.  Decorate with whipped cream