For The Base:
1 1/4 cups chocolate ripple biscuit crumbs OR chocolate wafer cookie crumbs
1/4 cup desicated coconut
60g (2 oz. or 1/2 stick) butter, melted
1/4 cup Crunchy Style Peanut Butter
For The Filling:
2x250g (16 oz. or 2-8 oz. packages) cream cheese
1/4 cup castor (granulated) sugar
200g (7 oz.) chocolate milk melts OR milk chocolate chips, melted
1/2 cup thickened cream OR heavy whipping cream
2 teaspoons gelatine (1 envelope knox unflavored gelatine)
1/4 cup cold water
100g (1/2 cup) red glacé cherries, chopped
2 cups marshmallows* (see note below), cut into halves
50g (1 3/4 oz.) milk chocolate or semisweet chocolate, melted
1. Combine biscuit crumbs (or chocolate wafer crumbs), coconut, butter and peanut butter, press into the base of a lined 22cm (9-inch) springform pan. Chill in freezer for 10 minutes.
2. Sprinkle the gelatine into the 1/4 cup cold water and allow it to plump up. Then melt it over simmering water, but do not allow it to boil. Cool to tepid.
3. Beat cream cheese and castor sugar until smooth. Add chocolate, cream and gelatine, mixing until smooth. Fold through glacé cherries and marshmallows halves.
4. Pour mixture into prepared crust and chill for at least 2 hours until set. When ready to serve, melt chocolate for garnishing cheesecake, and drizzle over top of each slice.
Makes 8-10 servings.
*Note from Diana's Desserts:
You may use pastel colored marshmallows for a very festive looking cheesecake, if desired.
Source: Adapted from Philadelphia Cream Cheese Recipe Card.
Submitted By: Choo Teck Poh
Date: 1 April 2003