Violet Crumble Cheesecake

250gr pkt plain biscuits

120g butter

3 tsps gelatine powder

375g pkt Philly cream cheese, at room temperature

1 tsp vanilla essence

½ cup (115g) castor sugar (I leave the sugar out as it is rather sweet with the crunchies)

300ml thickened cream

½ pkt Violet Crumble or Crunchie (share pack)

Line the base and side of a 26cm x6.5cm rectangle slice pan or round 20cm spring form tin  with non-stick baking paper.

Crush the biscuits.  Melt the butter and combine with biscuits.  Press into the prepared pan.

Sprinkle the gelatine over ¼ cup of water in a heat proof bowl then put bowl over a pan of simmering water and stir until the gelatine is dissolved and set aside to cool slightly.

Use an electric beater and beat the cream cheese, vanilla essence and sugar until smooth.

Use clean electric beaters to beat the cream in a small bowl until soft peaks form.

Fold the cream into the cream cheese mixture with the gelatine and the crushed violet crumble.

Spoon the cream cheese mixture into the pan and smooth the surface.

Refrigerate 2 hours or until set.