Cherry Ripe Cheesecake

As requested:)
You will need:

• Saucepan
• Electric mixer/beaters
• Spoon
• Springform pan

Ingredients:

260g Cherry Ripe chocolate bars, chopped

1/2 cup Caster sugar

1/2 Thickened cream

2 x 250g Cream cheese

pink food dye (optional)

Method:

1. Melt cherry ripe bars until smooth, add the sugar, cream and colouring until well combine and set aside to cool.
2. While the choc mix is cooling beat the cream cheese until smooth and slowly pour in the choc mix and beat well.
3. Pour into prepared springform pan (for base recipe click here) and refridgerate for 3 hrs or until firm. Top with chopped bars or shaved choc.

Tips:

• Try with any chocolate bar... great with crunchies, Aero bars etc.
• Make as a slice! Just ensure you line tray with overhanging baking paper so you can get it out, cut into squares, for a great look top with a small dollop of cream and a touch of grated choc.
• If your cheese is too hard to beat, zap in microwave on low heat for 30sec bursts - always check before zapping again.
• You can use either the base recipe above or use 1pkt of fav biscuits (buttersnaps, choc-ripples etc) with 80g of melted butter (add more if needed) - refridgerate for 30mins before pouring in cheesecake mix.

Recipe Adapted from:

Australia Womens Weekly