First of all, you’re right, I didn’t NEED to go so OTT.
And anyway I had more over the top dreams for this cheesecake but I needed a deep loose bottom cake tin which I didn’t have. So consider yourself saved… For now.
Mint-chocolate is my favourite chocolate combo. Far surpassing caramel or orange.
Let’s get started on a recipe hey!
For the base:
450g biscuits (I have 200g mint creams and 250g chocolate ripple)
120g butter (dependant on how many biscuits you eat before starting the recipe)
260ml double (thickened) cream
100g caster sugar
250g cream cheese
200g White chocolate
1tbsp peppermint extract (Aussie standard tbsp so the equivalent of 1 uk tbsp + 1 tsp)
1/2tsp green food colouring (I actually used a whole tsp and thought it came out more kermit-the-frog than a peppermint green)
200g dark choc chips
It is at this stage I went wild! I could have stopped at a lovely row of malteasers around the edge or even just stick to malteasers to cover the whole thing but I dchoce to do a pattern. Do what ya like! It’s your dessert to make your own.