Tim Tam Cheesecake

J's workmates decided that I should make them a Tim Tam cheesecake. I must say, it's quite painstaking making a cheesecake that you know you're not going to be able to eat. Ho hum. It got the thumbs up from his colleagues though - one of them went as far as saying I'm a 'keeper', which is...err...nice?

Ingredients:

1 250g packet Chocolate Ripple biscuits (these are a plain chocolate cookie, for those international visitors!)

130g butter,melted

50g milk or dark chocolate,melted

Filling:

3 tsp gelatine

1/4 cup of water

2 x 250g packets Philly cream cheese, softened

1/2 cup caster sugar

1 x pkt Tim Tam biscuits ,chopped (ok, so maybe you international people may have trouble finding Tim Tams...but seriously, these are the best biccies EVER)

1 x 300ml carton thickened cream, whipped

Method:

Process chocolate biscuits until finely crushed. Add butter and process until just combined. Press biscuit mixture evenly over base of a 20 cm spring-form tin. Cover and refrigerate while preparing filling.

Sprinkle gelatine over the water in a small heatproof jug.Stand jug in a small pan of simmering water and stir until gelatine is dissolved. Leave aside to cool slightly. Beat cream cheese & sugar with electric mixer until smooth. Stir in gelatine mixture, then chopped Tim Tams. Fold in whipped cream. Pour filling into prepared tin. Drizzle choc in parrallel lines (about 1cm apart) across cheesecake. Pull a skewer backwards & forwards through choc to create a lovely pattern on the top of the cheesecake. Refrigerate cheesecake for about three hours or until set.