Grease and line a 17cm x 28cm Slice Pan with baking paper. Using a food processor, pulse biscuits until they resemble fine crumbs. Add butter. Mix until combined. Press the biscuit mixture over the base of your prepared pan. Refrigerate for 10 minutes or until chilled.
Sprinkle gelatine over boiling water in a heatproof bowl. Whisk with a fork until dissolved. Set aside to cool.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth and creamy. Add in 1/2 tspn green colouring and 1 tspn peppermint flavouring. Give a quick whip to combine. Taste and add more peppermint if desired. You can also add more food colouring if you wish a brighter colour.
Gradually beat dissolved gelatine into the cream cheese mix until combined. Fold in whipped cream. Pour mixture into prepared pan, levelling top with a spatula. Cover and refrigerate until set.
Remove the slice from the tray.
Decorate with extra whipped cream, and sprinkle over your choice of crushed peppermint aero bar, peppermint crisp or grated chocolate.
CHOC PEPPERMINT CHEESECAKE SLICE
