I have made this recipe many times & no doubt I will be making it many more. Occasionally I change the base of the cheesecake & its layout depending on; what I have made lately, why I am making the cheesecake, if there are any broken biscuit leftovers etc. As such I am not including a recipe for the actual biscuit base.

Ingredients

Cheesecake

125 g Caster sugar

500 g Philadelphia cream cheese (room temperature)

4 Large Crunchies (or gluten free Honeycomb)

250 g Thickened cream

75 g Hot water

2 Gold strength gelatine leaves

 

Biscuit Base

250 g Gluten free cocoa based biscuits

100 g Butter

 

If I am making these for birthday parties I will use Triple C Too biscuits as the base. I will line a muffin tin with patty pans & place one biscuit in each. The cheesecake recipe above will make 18 individual cheesecakes. I have also used the base from Choc Peanut Truffle Slice - I baked the slice base in a 30 cm x 20 cm baking tray. After it had cooled I poured the cheesecake on top. 

Method

Biscuit Base

Put biscuits into a food processor & blend.

Melt butter & add to biscuit crumbs, stir to combine.

Transfer mix to a dish/patty pan suitable for the purpose of the cheesecake & press into place.

Cheesecake

Soak the gelatine sheets in cold water for approximately 5 mins.

Cream the cream cheese & caster sugar.

Stop the mixer, scrape down the sides & cream the mixture a little longer.

Add the thickened cream.

Beat the mixture until uniformly smooth.

Take gelatine sheets out of the water, remove excess water & transfer to a container containing the hot water. The gelatine should immediately dissolve.

Without breaking open the Crunchie packets (3 or 4) smash them. It doesn't matter if they break open - it's just a little messy. My daughter usually assists me in this - she puts the Crunchie on its side & hits it with a hard part of her hand. Open the packets at one end after they have been smashed.   

Add the gelatine to the cream/cheese mixture & stir to combine. Add in the Crunchies & stir the mixture again.

Pour the Crunchie cheesecake mix on to the biscuit base.

Allow the cheesecake to set in the refrigerator.

Before serving sprinkle another Crunchie on top of the cheesecake. Enjoy!