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Peppermint aero cheesecake omg so good 

1 packet Arnotts chocolate ripple biscuits or 200g chocolate biscuits
110g butter melted
1 block of aero chocolate
300ml thickened cream
500g cream cheese
1 1/2 cups icing sugar
1 teaspoon peppermint flavored essence
Few drops green food coloring

Break up the choc ripple biscuits and add too a food processor hold back about 5 biscuits save for later or eat.

 

Blitz up the biscuits to a fine crumb
Add the melted butter blitz well.

 

I used a round spring form cake tin
Use the base of the cake tin to trace around make a circle on baking paper and cut it out.

 

Spray the bottom of the cake tin with oil then lightly grease the sides place the cut out baking paper on the bottom.

 

Add the biscuits and butter crumb to the cake tin smooth out with your hand or a spoon.

 

Place in the fridge and move onto the next step.

 

Whip the cream to stiff peaks and set aside.
Add the cream cheese peppermint essence icing sugar and food coloring to a mixing bowl.

 

Mix until smooth keep scraping down the sides.
When the mix is nice and smooth add the whipped cream and mix for about 30 seconds or until incorporated try not to mix too much.
Spread the cheesecake filling over the biscuit base.

 

Break up the block of aero.
i leave it in the packaging use a knife of rolling pin to break it up but leave some chunky bits.

 

Sprinkle the chocolate over the filling

 

Cover with glad wrap and let it set in the fridge overnight for best results 

You can mix this by hand but it won't be as smooth and delicious.
If you don't have a food processor add the biscuits to a glad bag and bash with a rolling pin to make a fine crumb