– Crushed candy canes
– Chocolate curls
– Mint Aero pieces
– Peppermint Crisp shards
– White chocolate drizzle

—

Directions:

Prepare the base:

1. Line a 23 cm springform tin with baking paper.
2. Combine crushed chocolate biscuits, cocoa (if using), and melted butter.
3. Press firmly into the base of the tin.
4. Refrigerate while preparing filling.

—

Bloom the gelatine:

5. Sprinkle gelatine over ¼ cup cold water.
6. Stand for 5 minutes.
7. Microwave 10–15 seconds or heat gently until dissolved.
8. Allow to cool slightly.

—

Make the cheesecake filling:

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