What you need
1¼ cups chocolate biscuit crumbs
80g butter, melted
250g PHILADELPHIA Block Cream Cheese, softened
100g CADBURY DAIRY MILK Peppermint, chopped
1 cup thickened cream
1½ tablespoons caster sugar
1 teaspoon gelatine dissolved in 1½ tablespoons boiling water
180g CADBURY DAIRY MILK Peppermint, extra, chopped, for decoration
1. COMBINE the biscuit crumbs and butter, and then press into the base of 6 serving glasses or jars. Chill.
2. MELT the PHILLY and chocolate in a bowl over simmering water. Set aside to cool for 10 minutes.
3. WHIP together the cream and sugar until stiff. Stir the gelatine mixture into the PHILLY mixture, and then fold through the cream.
4. SPOON half the mixture into prepared glasses. Then top with some of the extra chopped chocolate. Spoon over remaining Philly mixture and chill for 2 hours or until set. Decorate with the remaining chocolate just prior to serving.
Quick as a wink these delicious chocolate and mint cheesecakes are perfect served in a glass for a dinner party or in a jar to take on a picnic!