Pavlova Cheesecake

• 250 g biscuits, for base
• 75 g unsalted butter, melted
• 300 ml cream, whipped
• 3 teaspoons gelatin
• 1 tablespoon water
• 500 g cream cheese
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 300 ml extra whipped cream
• 100 g meringues, chopped

1. grease 24cm round springform pan, line with baking paper to 2cm above edge of the pan.
2. crush biscuits in food processor, add melted butter and mix untill well combined. press into pan, refrigerate.
3. sprinkle gelatine over water in a small heatproof jug, put into a pot of simmering water and stir till dissolved. remove and cool 2 minutes.
4. beat cream cheese, sugar and vanilla essence in a large bowl with an electric beater till light and fluffy.
5. on low speed add gelatine.
6. fold in whipped cream and then chopped meringue / pavlova.
7. spoon the mixture over the base, cover and refrigerate overnight.
8. when ready to serve remove sides of the pan, spread with extra whipped cream and decorate with fresh fruit.

base, unsalted butter, cream, gelatin, water, cream cheese, caster sugar, vanilla essence, extra whipped cream, meringues

Taken from www.food.com/recipe/pavlova-cheesecake-494145 (may not work)