TIM TAM CHEESECAKE...Chocolate Biscuits and Cheesecake...A mouthwatering combination

Although this recipe counts as a luxury item, it definitely is worth the indulgence. I find that if I keep my ingredients cupboard well-stocked I really only have to buy the perishable type ingredients as I need them so that helps to keep my costs down. I also have a tip for anyone who hasn't ventured into Aldi yet...it is really worth your while, the savings really do add up.

                                         
                                                     TIM TAM CHEESECAKE




1 x 250g pkt plain Chocolate Biscuits
100g Butter, melted
50g dark Chocolate, melted


FILLING:-


3 teasp. Gelatine
1/4 cup Water 
2 x 250g pkts Cream Cheese, softened
1/2 Caster Sugar
1 x 200g pkt Tim Tam Biscuits, chopped
1 x 300ml Thickened Cream, whipped


1. Blend or process plain chocolate biscuits until finely crushed. Add butter;
   process until just combined. Press biscuit mixture evenly over base and up
   side of a 20cm spring-form tin. Cover; refrigerate while preparing filling.


2. FILLING: Sprinkle gelatine over the water in a small heatproof jug. Stand
    jug in a small pan of simmering water;stir until gelatine is dissolved. Cool
    slightly.


3. Beat cream cheese and sugar in a medium bowl with electric mixer until 
   smooth. Stir in gelatine mixture, then chopped biscuits. Fold in whipped
   cream.


4. Pour Filling into prepared tin.


5. Drizzle chocolate in parallel lines, 1 cm apart, across cheesecake. Pull a
   skewer backwards and forwards through chocolate to create a marbled 
   effect. Refrigerate cheesecake for about 3 hours, or until set. Serves 8.