Base:

150g Fruit Digestive biscuits

50g chocolate fingers

80g unsalted butter, melted

Filling:

500g Full-fat cream cheese, softened

80g caster sugar

300ml cream

60ml boiling water

3 tsp gelatine powder

1 cup berry or fruit of the forest yoghurt

70g pink marshmallows, halved

100g 70% dark chocolate, chopped

227g tin Dole Pineapple Chunks in juice (or fresh Dole pineapple)

Raspberries, optional

To serve:

150g dark chocolate

150g cream

Fresh berries

Dark chocolate

Meringues

Marshmallows

Preparation

1. Grease a 20-23cm spring-form cake tin and line the base with baking paper.
2. Blend the biscuits in a food processor to a fine crumb. Add the melted butter and pulse until combined. Press mixture into the base of the tin and pop in the fridge to chill for at least an hour.
3. Place the cream cheese and sugar in a medium bowl and beat until smooth.
4. Beat the cream until thick peaks form.
5. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top. Mix to dissolve using a fork and leave to cool slightly.
6. Beat the gelatin into cream cheese mix until well combined. Add the yoghurt and beat again.
7. Gently fold in the whipped cream, marshmallows, chocolate and pineapple chunks.
8. Pour over the base and refrigerate for at least 5 hours, preferably overnight.
9. Meanwhile, prepare the ganache. In a saucepan, heat cream over medium heat. Remove from the heat before it boils. Stir in chopped dark chocolate and as it begins to melt, use a hand whisk to mix in to cream until smooth and glossy. Allow to cool and thicken slightly.
10. Once cheesecake is set, pour the cooled ganache over the top and allow to drip down the sides of the cheesecake.
11. Top with your choice of fresh berries, chocolate, meringues – get creative!