Peppermint Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Chocolate wafer crumbs
3 tablespoons	45ml	Margarine - melted
1		Unflavored gelatin
1/4 cup	59ml	Cold water
16 oz	454g	Soft Philly cream cheese
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Milk
1/4 cup	36g / 1.3oz	Crushed peppermint candy
1 cup	237ml	Whipping cream - whipped
3 oz	85g	Milk chocolate candy

Recipe Instructions

NOTE: Milk chocolate should be milk chocolate candy bars and they should be finely chopped.

Combine crumbs and margarine; press onto bottom of 9-inch Springform pan.

Bake at 350F for 10 minutes.

Cool. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.

Fold in whipped cream and chocolate. Pour over crust. Chill until firm.

Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Source:
"The Diabetic Chocolate Cookbook" by Mary Jane Finsand

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