Cherry Ripe Cheesecake

• 250 g chocolate ripple biscuits, finely crushed
• 1 cup desiccated coconut
• 12 cup sweetened condensed milk
• 100 g butter, melted
• 65 g cherry ripe candy bars, chopped, to decorate
• 4 (65 g) cherry ripe candy bars, chopped
• 12 cup caster sugar
• 12 cup thickened cream
• 3 drops pink food coloring
• 2 (250 g) packets cream cheese, chopped, at room temperature

1. In a medium bowl, combine biscuit crumbs, coconut, condensed milk and butter.
2. Press mixture firmly onto base and sides of a 22cm spring-form pan, using a flat-bottomed glass.
3. Chill 20 minutes, until firm.
4. Filling: Meanwhile, in a medium saucepan, melt Cherry Ripe over low heat 4-5 minutes, until smooth.
5. Add sugar, cream and colouring, stirring over heat until well combined.
6. Cool.
7. In a small bowl, using an electric mixer, beat cream cheese until smooth.
8. Beat in Cherry Ripe mixture until combined.
9. Pour mixture into prepared shell.
10. Chill for 3 hours, or overnight, until firm.
11. Serve topped with chopped Cherry Ripe bar.

chocolate ripple, coconut, condensed milk, butter, cherry ripe candy bars, cherry ripe candy bars, caster sugar, cream, coloring, packets cream cheese

Taken from www.food.com/recipe/cherry-ripe-cheesecake-338834 (may not work)