Black Forest Cheesecake

• 1 (200 g) packet biscuits, Chocolate Thin Biscuits
• 100 g butter, melted
• 12 cup boiling water
• 1 tablespoon Jello gelatin, known in NZ as gelatine however this ingredient is unknown on this site
• 250 g cream cheese, original, not lite
• 300 ml cream, whipped
• 34 cup sugar
• 425 g boysenberries, drained and juice reserved
• 1 tablespoon lemon juice
• 2 tablespoons cornflour
• vanilla essence, few drops
• drained boysenberry juice

1. Base: Crush biscuits, mix together with the butter, press into a loose bottom tin and refrigerate.
2. Filling: Beat cream cheese, sugar and lemon juice until smooth.
3. Sprinkle gelatine over the boiling water, dissolve, cool and add to cream cheese mixture.
4. Fold in the whipped cream.
5. Put half the mixture on the base, then boysenberries, then other half of cream cheese mixture.
6. Chill.
7. Topping: Put sugar and cornflour in pot.
8. Gradually stir in the boysenberry juice until boiling and beginning to thicken.
9. Remove from heat, and add essence.
10. Allow mixture to cool slightly then spread over the cake.

packet, butter, boiling water, jello gelatin, cream cheese, cream, sugar, boysenberries, lemon juice, cornflour, vanilla, boysenberry juice

Taken from www.food.com/recipe/black-forest-cheesecake-442911 (may not work)