Ingredients
2 ½ x 190g packets Wagon Wheel Minis biscuits (20)
50g unsalted butter, melted
50g dark cooking chocolate, melted
FILLING
180g block white cooking chocolate, chopped
2 x 250g blocks cream cheese, chopped, at room temperature
300ml tub thickened cream
2 x 100g packets mini white baking marshmallows
RASPBERRY PUREE
1½ teaspoons powdered gelatine
1 cup frozen raspberries (130g)
½ cup raspberry conserve
Method
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Invert base of a 23cm springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
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Arrange 11 of the biscuits, smooth-side facing inwards and side-by-side, around the side of the prepared pan.
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Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. Refrigerate.
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To make filling, melt chocolate in a heatproof bowl sitting over a saucepan of simmering water, stirring until smooth. Remove bowl. Cool for 10 minutes.
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Meanwhile, process cream cheese and cream in clean food processor until smooth.
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Place marshmallows and 2 tablespoons water in a large, microwave-safe bowl. Microwave on High (100%) for 45 seconds. Remove. Stir until smooth. Add to cream cheese mixture with chocolate. Process until combined. Transfer to a large bowl.
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To make raspberry puree, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.
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Process raspberries and conserve in clean food processor until smooth. With processor operating, add gelatine until combined. Transfer puree to a measuring jug.
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Spoon half the filling (2 cups) over biscuit base. Smooth over top. Spoon over half the raspberry puree. Using the back of the spoon, gently spread to cover filling evenly. Repeat layering with remaining filling and puree. Refrigerate overnight.
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Remove side of pan. Transfer cheesecake to a plate. Drizzle melted chocolate in spiral-shapes over top. Refrigerate for up to 1 hour before serving.
TIP! Mini marshmallows are available in the baking section of major supermarkets, or use 200g white marshmallows. To make chocolate spirals, place melted chocolate in a medium snap-lock bag. Squeeze into a corner. Twist top. Snip tip before drizzling.
