Chocolate Mint Cheesecake

• 1 pkt Plain biscuits, for base
• 250g Packaged cream cheese
• 1/3 cup Sugar
• 1 teas Vanilla
• 1 teas Gelatin
• 2 teas Water
• 1 cup Cream, whipped to fold in
• 6 Chocolate after dinner mints
• 1 tab Water, extra

Crush plain biscuits, press into spring form tin.

Beat cream cheese, sugar and vanilla until smooth. Sprinkle gelatin over hot water and dissolve. Add to cream cheese mixture, beat well, fold in whipped cream. Spoon onto crumb base. Dissolve mints with extra water, cool a little. Spoon chocolate mint over cream cheese mixture & swirl into mixture with a spoon. Freeze (max 4 weeks)

—Maria Zamperoni