Try out this yummy chocolate and berry cheesecake.
12 Cottage Cookies White Choc & Macadamia biscuits
300g frozen mixed berries
2 tablespoons boiling water
3 1/2 teaspoons powdered gelatine
180g white chocolate, chopped
2 x 250g blocks Philadelphia Cream Cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla extract
185ml can light evaporated milk
Line springform pan with baking paper. Over the base of the pan, arrange biscuits, in a single layer. Top with half the berries. Place boiling water in a small, heatproof jug. Sprinkle over gelatine and whisk until gelatine has dissolved.
Place chocolate in a heatproof, microwave-safe bowl. Place in microwave, uncovered for 1 to 2 minutes. Stir every 30 seconds and then set aside.
Beat cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Scatter with remaining berries. Cover and refrigerate overnight or until set.