No Bake Cherry Ripe Cheese Cake - cooking recipe

Ingredients

250 g chocolate biscuits
125 g butter, melted
85 g raspberry jelly crystals
1/3 cup boiling water
500 g cream cheese
2 cups thickened cream
170 g cherry ripe candy bars, diced

Preparation

Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into a lightly greased and lined 22 cm springform pan.
Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.