Peppermint cheesecake
Instructions:
1 cup chocolate wafer crumbs, 1 cup whipping cream, whipped, 1 envelope unflavored gelatine, 1/2 cup granulated sugar, 1/2 cup milk, 1/4 cup cold water, 1/4 cup crushed peppermint candy, 16 ounces cream cheese, softened, 2 (1.45 ounce) milk chocolate candy bars, finely chopped, 3 tablespoons margarine, melted.
Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.Soften gelatine in water; stir over low heat until dissolved.Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Enjoy Peppermint cheesecake!
Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.Soften gelatine in water; stir over low heat until dissolved.Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Enjoy Peppermint cheesecake!