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1. Put the biscuits through your food processor and add the butter. Mix until well combined and turn out into a springform pan. Using the back of a spoon, push the mixture over the base of the pan until it is evenly spread and tightly packed. Refrigerate until chilled.
2. Using an electric mixer, beat Philly, condensed milk, essence, gelatine and lemon juice until smooth. Break up two of the Peppermint Crisps and gently fold through mixture until evenly mixed through. Spread mixture into prepared springform pan and chill.
3. Break up remaining Peppermint Crisp bar to decorate. I also used some dark chocolate ganache to decorate the top of the cheesecake. Simply heat cream in small saucepan, then gradually add chocolate and stir until smooth. Chill in fridge until set.
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