Peanut,Choc and Rum Cheescake.
Posted on 19/09/2011

How many would it make: 10 portion

Ingredients list:

For Base:
1 packet vitarium choc ripple biscuits made as directed
30 gm butter

For Filling:

1 tablespoon rum (optional)
3 tablespoons peanut butter
1 can condensed milk
2 tablespoons brown sugar
1 250gm cream cheese
2 teaspoons gelatine
½ cup boiling water
(Gluten free choc for decorating, optional)


Method:

Preheat oven to 160c
Prepare and bake choc ripple cookies as directed.
When cool place in food processor until a fine crumb.
Keep about a 1/4 of a cup of the crumbs aside for the top of the cheesecake. Place the remaining crumbs in a bowl and add the melted butter. Mix until well combined then press into pie dish. Refrigerate until ready to add filling.

Filling:
Place the cream cheese condensed milk and peanut butter into mixer beat on high speed until smooth. Slowly add sugar and rum. Disolve gelatin in boiling water and slowly add this to mix. Continue mixing for a further minute.
Pour into chilled base and refrigerate until set or overnight.
Just before serving decorate with melted choc swirls and scatter over remaining cookie crumbs.

Other tips:

Can also decorate with a sprinkling of sifted Vitarium drinking chocolate.