- 250g pkt plain biscuits
- 150g butter, melted
- 3 teaspoons gelatine
- 1/4 cup (60ml) water
- 375g cream cheese, softened
- 1 teaspoon vanilla essence
- 1/2 cup (110g) caster sugar
- 300ml thickened cream
- 200g pkt chocolate-coated biscuits, roughly chopped
Lightly grease a 24cm springform pan and place it on an oven tray.
Place plain biscuits in a food processor and process until finely crushed. Add butter and process until just combined.
Press biscuit mixture evenly over base and sides of prepared tin. Cover and refrigerate while preparing filling.
Sprinkle gelatine over water in a heatproof jug. Stand jug in a small pan of simmering water and stir until gelatine has completely dissolved. Cool.
Beat cream cheese, vanilla and sugar in a medium bowl with an electric mixer until sugar has dissolved. Gradually add gelatine mixture and beat until combined. Beat cream in a separate bowl until soft peaks form.
Fold cream and chocolate biscuits through cream cheese mixture. Spread mixture into biscuit shell. Cover and refrigerate for 3 hours or until set.