Tim Tam Cheesecake
1 x 250g packet plain chocolate biscuits
50g dark chocolate, melted
3 teaspoons gelatine
1/4 cup water
2 x 250gm packets cream cheese, softened
1 x 200gm packet tim tam biscuits, chopped
1/2 cup caster sugar
1 x 300ml carton thickened cream, whipped
1. Blend or process plain chocolate biscuits until finely crushed. Add butter; process until just combined. Press biscuit mixture evenly over base and up sides of a 20cm spring-form tin. Cover; refrigerate while preparing filling.
2. Filling: Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a small pan of simmering water; stir until gelatine is dissolved. Cool slightly. Beat cream cheese and sugar in a medium bowl with electric mixer until smooth. Stir in gelatine mixture, then chopped biscuits. Fold in whipped cream. Pour filling into prepared tin.
3. Drizzle chocolate in parallel lines, 1 cm apart, across cheesecake. Pull a skewer backwards and forwards through the chocolate to create a marbled effect. Refrigerate cheesecake for about 3 hours or until set.