Method

• 1.
  Grease a 22cm springform pan and line base with baking paper.
• 2.
  Place biscuits in a food processor and whiz until crushed. Add cooled butter and whiz until combined. Press mixture over base and side of prepared pan. Chill while preparing filling.
• 3.
  Meanwhile, place boiling water in a small bowl, then sprinkle over gelatine. Whisk with a fork to dissolve.
• 4.
  Place cream cheese, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat for 3-5 minutes or until light and fluffy. Gradually beat in chocolate, then gelatine mixture until just combined. Fold in whipped cream. Transfer 1/3 cup mixture to another bowl. Spoon remaining cheesecake mixture over prepared base.
• 5.
  Stir peppermint essence and food colouring into reserved cheesecake mixture. Drop spoonfuls over top of cheesecake, then using a butter knife, swirl mixtures together to create a marbled effect. Refrigerate for at least 6 hours or until set.
• 6.
  Spread extra melted chocolate over a sheet of baking paper to form a thin layer. Roll up baking paper to form a spiral. Freeze for at least 15 minutes or until firm. Unroll baking paper, allowing chocolate to break into curled shards.
• 7.
  Serve cheesecake topped with white chocolate shards.