Mars Bar Cheesecake
2 cups chocolate biscuit crumbs (approx 15 chocolate cookies)
5 tablespoons butter, melted
500 grams cream cheese
1/2 cup caster sugar
1/2 cup thickened cream
3 level teaspoons gelatine, dissolved in 1/4 cup boiling water
2 large Mars bars, chopped as fine as you want
Method - Base
Place 15 chocolate cookies in a large zip-lock bag and seal. Crush the biscuits with a rolling pin or anything that will whack them down firmly (feel the stress relief already!). Measure to make sure you have 2 cups of crumbs and place in a mixing bowl. Add melted butter and mix well. Press crumb mixture into the base of a greased springform pan. I found this quantity just covered my large pan - if you have a smaller pan, it will make a thick base and you may want to adjust quantity accordingly. Or you may like thick layers of crumbled choc cookies... mmmmm. Put the pan in the fridge while you mix the filling.
Method - Filling
Chop Mars bars and set aside. Beat the cream cheese until smooth. Add caster sugar and cream, beat all together and set aside. Sprinkle gelatine onto hot water and stir gently until almost dissolved. Stir gelatine mix into cream cheese mix, making sure all ingredients are thoroughly combined (no lumps). Gently stir in the chopped Mars bars. Pour the filling onto the crumb crust, in the springform pan. Refrigerate at least 3 hours, preferably overnight.
When set, run a knife around edge of the tine and unclip the springform tin. Decorate with whipped cream, or grated Mars bars/choc biscuits. Anything you want, really!
Of course, you can change it up by substituting honeycomb, cherry ripe, or your favourite fruit, instead of the Mars bars.