9. Beat cream cheese until very smooth and lump-free.
10. Add condensed milk, vanilla, and peppermint extract; beat until creamy.
11. Slowly stream in dissolved gelatine while beating.
12. Fold in whipped cream gently until combined.

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Fill the tin:

13. Pour cheesecake mixture over the chilled base.
14. Smooth the top with a spatula.
15. Refrigerate for 4–5 hours or until firm (overnight best).

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Decorate:

16. Top with crushed candy canes, mint chocolate pieces, and a drizzle of melted chocolate or white chocolate.
17. Chill again for 15 minutes to set decorations.

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To serve:

Slice into creamy, cool, choc-mint perfection – ideal for Christmas lunch, dessert tables, BBQs, or make-ahead entertaining!