White Choc Macadamia Cookie Cheese Cake

How indulgent is our dessert creation White Choc Macadamia Cookie Cheese Cake? Yum!

Ingredients:

• 1 ¼ cups White Choc and Macadamia Nut Cookie crumbs
• 80g Butter, melted
• 500g Cream cheese, softened
• ¾ cup caster sugar
• 3 tsp gelatine dissolved in ¼ cup boiling water
• 1 cup thickened cream, whipped to soft peaks
• ¼ cup Raspberry jam
• Fresh Raspberries to serve (optional)

Method:

1. Combine the White Choc and Macadamia Nut Cookie crumbs and melted butter and press into the base of 4 greased and lined 10cm mini round spring form pans. Place in refrigerator to chill.
2. Beat the cream cheese and sugar with an electric mixer until smooth. Stir in the gelatine. (Make sure gelatine has cooled to room temperature before adding in). Fold through the cream and raspberry jam. Using a round tipped piping bag, pipe the cheesecake mix in small drops over the set bases. Refrigerate for 3 hours or until set.
3. Remove the cheesecakes from the tins. Decorate with fresh raspberries and serve.