VIOLET CRUMBLE CHEESECAKE

Cheesecakes - most people love them. Someone told me once that you can never have too many cheesecakes. Lyn, my girlfriend who lives in Tasmania, gave me this recipe a few years ago and every time I make it there is never any left.

VIOLET CRUMBLE CHEESECAKE

1 x 250g packed plain sweet biscuits
150g butter, melted
3 teaspoons gelatine
¼ cup hot water
375g packaged cream cheese
1 teaspoon vanilla essence
½ cup castor sugar
1 x 300ml thickened cream
3 x 60g nestle violet crumble bars chopped
extra chopped violet crumble & whipped cream to decorate

Grease a 24cm springform tin, place on oven tray

Process biscuits until finely crushed, add butter process until just combined. Press biscuit mixture evenly over base and sides of tin. Refrigerate 1 hour.

Sprinkle gelatine over hot water in a cup until dissolved, cool

Beat cream cheese, vanilla essence and sugar into a small bowl with an electric mixer until smooth. Beat cream in a separate bowl until soft peaks form. Stir in gelatine into the cream cheese mixture with violet crumble bars, fold in cream. Pour mixture over base in tin. Cover, refrigerate until set.

Serve cheesecake decorated with extra cream and violet crumble bars