Chocolate and raspberry cheesecake

• Produce

  • 1 Baby mint, Fresh sprigs
  • 1 Lemon rind
  • 300 g Raspberries, fresh

• Baking & Spices

  • 70 g Caster sugar
  • 1 Icing sugar, pure
  • 60 g Nestle bakers' choice dark choc melts

• Dairy

  • 80 g Butter
  • 375 g Cream cheese
  • 125 ml Thickened cream

• Liquids

  • 60 ml Water

• Other

  • 1 tbs gelatine powder
  • 2 X 160g pkt macro gluten-free double choc biscuits

Found on taste.com.au