Check out this yummy recipe, it's based on a white choc cheesecake that my consultant emailed me.
Ingredients:
1 packet honeycomb crunch chocolate biscuits
40 g butter
375g cream cheese, softened
80g caster sugar
250g thickened cream
3 tspns powdered gelatine dissolved in 1/4 cup of boiling water
200g white choc
3 violet crumble bars
Method:
Crush violet crumble bars until big chunky pieces. Set aside.
Melt butter in bowl for 1-2 minutes 50degrees Speed 2
Add biscuits and mix together for 20-30sec on Speed 8
Press mixture into spring form pan and refrigerate until firm (at least 30 mins)
Melt choc 3-4 minutes 50 degrees on Speed 2
Add cream cheese and sugar to melted choc and mix for 20 secs on Speed 4
Add cream to mixture and mix for 10 secs on Speed 3
Dissovle gelatine in boiling water in separate cup. Once dissolved, add to bowl and mix for 10 secs on Speed 4
Add crushed violet crumble bars to mixture and mix through.
Once all combined pour filling onto base and allow to set in fridge.
