Arctic Coffee Cheesecake
3 hours to set
What to do:
Put the biscuits into a blender and whizz to fine crumbs. Pour in the melted butter and blend again.
Tip the mixture into a lined, spring form 23cm tin and press down evenly and firmly. Refrigerate while you make the topping.
Put the gelatine in a bowl of water and allow to soak for 5 minutes. Pour the Arctic coffee into a saucepan, squeeze out the gelatine and add to the pan. Heat slowly, while stirring, until all the gelatine has dissolved. Do not let it boil.
In a bowl, beat together the cream cheese, mascarpone and icing sugar, then beat in the Arctic Iced coffee mixture until smooth and well combined.
Pour the cheese mixture over the biscuit base. Spread to level and refrigerate for 3-4 hours to set.
Serve with cream, chocolate sauce and extra biscoff biscuits.