Chocolate Peppermint Cheesecake

Line a circular 24cm/9in springform cake tin with some baking paper. Spray the sides of the cake tin with some neutral cooking oil.

Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill.

Place the white chocolate into a heat proof container and melt in the microwave on low. Microwave in 30 second bursts and mix before microwaving again. Continue until the chocolate fully melts, then set aside to cool.

Using a stand mixer or an electric beater, beat the cream cheese, heavy cream, sugar and peppermint extract until the mixture becomes thick.

Add the cooled melted white chocolate to the cream cheese mixture and beat until well incorporated. The white chocolate should be cooled before added.

Add the food colouring. Start with some a few drops of green food colouring, then add a few more drops of the blue and yellow, then green until you get your desired green colour.

On the lowest speed, add the grated dark chocolate and stop mixing as soon as the grated chocolate becomes well incorporated throughout the cheesecake mixture. Place the cheesecake mixture into the prepared tin with the cookie base and spread the cream cheese so that there is a flat and even surface. Chill for 4 hours.

Serve the cheesecake as it is, or top with some extra grated chocolate or chocolate shards (see tips to learn how to make shards). Keep in an airtight container for up to 5 days.