Minted Chocolate Liqueur Cheesecake

Ingredients

• chocolate flakes, to serve
• 1 1/4 cups chocolate biscuit crumbs
• 1/2 cup caster sugar
• 2 tablespoons Creme de Menthe (optional)
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 3/4 cup cream, lightly whipped
• 4 × 35g bars peppermint crisp, finely chopped and melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 80g butter, melted

Method

• Combine biscuit crumbs and butter and press into the base of a 21cm springform pan; chill.
• Beat PHILLY and sugar using an electric mixer until smooth. Add the Creme de Menthe and gelatine mixture and beat until well combined. Fold in melted peppermint crisp, then the cream, until combined.
• Pour mixture into prepared base and chill for 3 hours or overnight. Serve topped with chocolate flakes.

Hint
For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps