Chocolate Cheesecake

Crust

• 1 Packet (250g) Malt or Wheaten Biscuits, Crushed
• 2 teaspoon Cinnamon
• 150g Butter, Melted

Filling

• 2 Tubs of Wicked Chocolate Dip
• 1 Tablespoons gelatin
• ½ cup cold water
• 1-2 Tablespoons lemon Juice
• 250g cream cheese
• ½ cup castor sugar
• 1 cup of evaporated milk

20 min – Prep Time

1 Hour – Setting Time

8 Servings

Step one: Combine biscuit crumbs, cinnamon and melted butter and mix thoroughly.

Step two: Press the crumbs firmly and evenly over the bottom and up the sides of a 20-23cm spring form or loose bottom tin. The crumb crust may only come halfway up the sides of the tin.

Step Three: Put crust into the refrigerator to set while making the filling.

Step four: Place gelatin and cold water in a small saucepan; leave for 5 minutes then heat gently until gelatin dissolves. Stir in lemon juice and leave to cool.

Step five: Beat cream cheese and castor sugar until smooth.

Step Six: In a large bowl beat evaporated milk until thick. Continue beating while gradually adding gelatin into mixture.

Step Seven: Add cream cheese and beat until well blended. Fold in Chocolate Dip.

Step Eight: Take out your crust from the refrigerator and pour filling into biscuit crust.

Step Nine: Chill at least 1 hour before serving.