Chocolate Mint Cheesecake

Intro
I first typed this recipe up back in December but have been wracking my brains for a story to go with it. Bottom line: there is no story. It is just a really lovely no-bake recipe that I have made several times in recent months alone.

Its also very nice with a thick blueberry 'sauce' on top instead of the mints. Simmer a couple of handfuls of blueberries with a splash of water and about 2 tablespoons of sugar. Once its thickish (use cornflour if need be) allow it to cool and then spread it over the filling.

Recipe
Base

• 90g plain sweet biscuits
• 1 tablespoon cocoa
• 45g butter

Filling

• 250g cream cheese
• 1/3 cup sugar
• 1 teasp vanilla essence
• 1 teaspoon gelatine
• 2 teaspoons cold water
• 1 cup cream
• 6 chocolate after dinner mints
• 1 tablespoon water

Method
Crush the biscuits finely in a food processor or with a rolling pin and plastic bag. Add melted butter and cocoa to the crumbs then press into 18cm flan dish with a removable base. Place in the fridge to firm up.

Beat the cream cheese, sugar and vanilla until smooth with a electric cake mixer. Put the cold water in a teacup, sprinkle gelatine over the top and then place the cup in hot water until the gelatine dissolves. Add this to the cream cheese mixture and beat well. Whip the cream and fold it through the cream cheese mixture. Spoon it into the crust. Dissolve the mints in the extra water in the top of a double saucepan. Cool it a bit then spoon this over the cream cheese mixture and lightly swirl through. Refrigerate until set.