Rocky Road Cheesecake

INGREDIENTS

Base
1 cup chocolate wafer crumbs
3 tblsp butter, melted

Filling
1/3 cup cocoa
1/2 tsp vanilla extract
1 envelope of unflavoured gelatine
2 cups mini marshmallows
1/4 cup cold water
1 cup cream, whipped
500g cream cheese, softened
1/2 cup chopped nuts (i.e. walnuts, peanuts, etc)
3/4 cup caster sugar

METHOD

Base
Combine wafer crumbs and melted butter and mix well. Press into the base of a 23cm springform cake tin. Bake at 180 degrees celsius for 10 minutes. Remove from oven and set aside to cool.

Filling
Add water to a small saucepan. Sprinkle gelatine over water. Over low heat, stir continuously until gelatine has dissolved. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and caster sugar until smooth and fluffy. Add cocoa and vanilla and mix on medium speed until well blended. Gradually add gelatine mixture and continue mixing until well blended. Fold in whipped cream, nuts and marshmallows. Pour cream cheese mixture over biscuit base and refrigerate until firm.

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