Terry’s Violet Crumble Cheesecake

By request.

VIOLET CRUMBLE CHEESECAKE

1 pkt plain sweet biscuits

150g melted butter

2 x 250g pkts softened Philadelphia Cream Cheese

150g sour cream

150g caster sugar

1 teaspoon Gelatine

2 tablespoon water

2 Violet Crumble bars crushed into large chunks. (you can also use a handful or 2 of the small grab bag Violet Crumbles-they have more chocolate)

Process biscuits until breadcrumb consistency

Stir in melted butter

Press firmly into lined slice tin

Refrigerate for at least 1 hour.

Beat softened cream cheese, castor sugar and sour cream together until smooth.

Meanwhile sprinkle the gelatine over 2 tablespoons of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Add gelatine mixture slowly to cheese mixture while beating.

Fold crushed violet crumble into cheese mixture.

Spoon over base and smooth the surface.

Refrigerate for 2 hours.

Cut into pieces saving the biggest for yourself.

Can be decorated with strawberries if you want to be posh.