Choc Mint Crackle Cheesecake Lasagne | Kremelta

Ingredients

• Ingredients
• Chocolate Crackle Layer
• 125g (½ block) Kremelta, chopped
• 3 ½ cups (175g) Kellogg’s Coco Pops
• 125g dark cooking chocolate 45%, chopped
• ¼ cup (40g) icing sugar mixture
• ½ cup (40g) desiccated coconut
• Choc-Mint Cheesecake filling
• 2 x 250g cream cheese, chopped and softened
• 200g white cooking chocolate, melted and cooled to room temperature
• ¼ cup (55g) caster sugar
• 1 teaspoon gelatine dissolved in 1 tablespoon boiling water, cooled
• ½ cup (125ml) thickened cream, whipped
• 1 teaspoon peppermint essence
• 35g Peppermint Crisp Bar, finely chopped, plus extra for garnish
• Topping
• 60g Kremelta, chopped
• 100g dark cooking chocolate 40%, chopped
• Mint patties, mint biscuits, choc-mint balls and other choc-mint candies to decorate.