INGREDIENTS
- 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
METHOD
Step 1
Lightly grease a 24cm springform pan and place it on an oven tray.
Step 2
Place plain biscuits in a food processor and process until finely crushed. Add butter and process until just combined.
Step 3
Press biscuit mixture evenly over base and sides of prepared tin. Cover and refrigerate while preparing filling.
Step 4
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.
Step 5
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.
Step 6
Fold cream and chocolate biscuits through cream cheese mixture. Spread mixture into biscuit shell. Cover and refrigerate for 3 hours or until set.
