Dark chocolate and peppermint cheesecake

Step 1

Process biscuits until crushed; transfer to a bowl. Stir in butter. Press mixture over the base of a 23cm springform tin. Place tin on a tray; refrigerate while preparing filling.

Step 2

Sprinkle gelatine over 1/4 cup of the water in a small bowl. Microwave on HIGH (100%) for about 20 seconds or until dissolved. Stand 5 minutes.

Step 3

Beat cream cheese, sugar, vanilla, peppermint and lemon juice in a medium bowl with an electric mixer until smooth. Beat in chocolate, gelatine mixture and remaining water. Cover, refrigerate for about 1 hour or until thickened.

Step 4

Whip mixture on slow speed until combined. Add cold evaporated milk and beat at high speed until thick. Pour into tin; cover, refrigerate for 6 hours or overnight until set.

Step 5

Serve topped with chocolate curls, if desired.