INGREADIENT

Base

• 90 g biscuits crushed
• 1 tbs cocoa powder
• 45 g butter melted

Filling

• 250 g cream cheese
• 1/3 cup sugar
• 1 tsp vanilla essence
• 1 tsp gelatine powder
• 2 tsp hot water
• 1 cup whipped cream

Topping

• 6 after-dinner mints
• 1 tbs water

Direction

1. Add sifted cocoa to crushed biscuits. Add melted butter and combine well. Press biscuit mixture into a greased flan tin or a foil lined pie plate.
2. Refrigerate until firm.
3. Sprinkle gelatine over hot water and stir to combine. Set aside to cool.
4. Beat cream cheese, sugar and vanilla until smooth. Add gelatine mixture and beat until combined.
5. Fold in whipped cream.
6. Smooth mixture into biscuit crumb base.
7. Place in fridge while preparing topping.
8. Dissolve mints with the extra water in a double saucepan, over boiling water. Remove from heat.
9. Cool a little and then spoon mint topping over the cream cheese mixture. Use the back of a spoon to swirl the choc mint into the cream cheese mix to give a marble effect.
10. Refrigerate to set.