Mint Chocolate Meringue Cheesecake

Ingredients:

150g chocolate wafer crumbs
3 tsp butter, melted and cooled
2 tbsp sugar
720g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
170g sugar
3 large eggs
150g mint chocolate chips, melted
1 tsp vanilla extract
3 egg whites
210g marshmallow creme

Method:

In a bowl, combine the biscuit crumbs, melted butter and sugar. Stir to combine then press into the base of a 22cm spring-form cake tin (make sure you press the mixture a little of the way up the sides). Place in an oven pre-heated to 180°C and bake for 10 minutes.

Meanwhile, cream together the cheese and the remaining sugar until well blended and the sugar has dissolved. Crack the eggs into the bowl one at a time and mix thoroughly to combine. Blend-in the chocolate until thoroughly combined then pour over the crust.

Return to the oven and bake for about 50 minutes or until set. Allow to cool then loosen the cake from the rim of the pan. Remove from the pan then allow to cool completely before refrigerating for at least an hour.

When the cake has set beat the egg whites until they form stiff peaks then gradually add the marshmallow creme then beat once more until stiff peaks form. Spread this meringue over the top of the cheesecake then return to the oven and bake at 220°C for about 4 minutes, or until the top is lightly browned. Allow to cool once more and serve.