Lolly Cake Cheesecake

Ingredients

Base:

8.8" malt biscuits

4.4" Westgold Unsalted Butter

5.29" fruit puffs, chopped

½ c condensed milk

¼ c desiccated coconut

Filling:

13.22" white chocolate, melted

17.6" cream cheese

8.45 fl oz cream, firm peaks

2 tsp vanilla extract

Method

To make the base: 

Line the bottom and sides of an 8.26" springform tin with baking paper.  Lightly oil the paper and sprinkle coconut on the base and one-third of the way up the side.

Crush the biscuits but leave some small chunks.  Melt the butter and condensed milk together over low heat & whisk until combined.   

Tip in the melted butter mix into the biscuit crumbs and chopped fruit puffs and mix until well combined.  Spoon the mixture into the tin and press down gently. Refrigerate until set.

For the filling:

Take the cream cheese out of the fridge an hour before to allow it to come to room temperature. 

Place the cream cheese and vanilla into a mixing bowl and beat until smooth and creamy.  Whip the cream to medium peaks. 

Pour the melted chocolate into the cream cheese and whisk until combined.  Fold in the whipped cream.  Spoon the mixture onto the base and smooth over. 

Cover and refrigerate for 8 hours or overnight.  When ready to serve, remove from the tin, peel off the paper and slide onto a serving plate. Decorate as desired and serve.

*Cut the cheesecake with a sharp knife dipped in boiling water