CRUST:
2 cups chocolate biscuits, crumpled
60 g sweet butter,
melted
Mix well and line bottom and sides of an 8" springform pan.
Place in refrigerator to chill, for at least 2 hours.
FILLING:
1 envelope gelatin
1 cup cold water
4 oz semisweet chocolate
8 oz cream cheese
1 cup sugar
1 tsp peppermint
essence
1 1/2 tbsp lemon juice
1 tin evaporated milk,
chilled
In a small pan sprinkle gelatin over 1/4 cup cold water. After 5
minutes add balance of water and heat to dissolve gelatin.
Add chocolate to melt it and blend with gelatin.
Cream together cream cheese, sugar, peppermint essence and lemon
juice, starting at speed 2 and ending at speed 8 of
Mixmaster.
Add chocolate mixture, still beating at speed 8.
Add chilled evaporated milk, increasing speed to 10. Keep beating
until frothy.
Pour into cold crust and refrigerate overnight.
Before serving pass thin knife along sides of pan, remove ring
and decorate with 1/2 cup whipped cream and chocolate chips.
Courtesy of Mrs Jane Austin, Melbourne, Australia