Ingredients

• Green’s Cheesecake mix
• 235ml Milk
• 75g melted butter
• 4 tbsp. Cocoa powder

To decorate

• 100ml double cream
• Handful of raspberries

TO PREPARE THE CHEESECAKE BASE

1. First prepare your 18cm (7”) tin: line a loose bottom tin with baking paper, or line a regular tin with foil.
2. Melt the butter in a saucepan and stir in the biscuit crumb with 1 & 1/2 tbsp. of cocoa powder.
3. Spread the crumb mixture over the base of the prepared tin and press down with the back of a spoon.
4. Chill in the fridge for 15 minutes until firm.

TO PREPARE THE CHEESECAKE TOPPING

1. Whisk the cheesecake mix into the milk and with an electric mixer, whisk for 3 minutes until thick and creamy. This will take longer if using a hand whisk.
2. Now add the remaining 2 & ½ tbsp. of cocoa powder into the mixture, feel free to add more if you like a richer flavour. Stir until combined.
3. Spread the cheesecake topping over the chilled biscuit base and smooth over with the back of a spoon.
4. Chill in the fridge for 45 minutes to allow to set. Remove from the tin to serve.
5. Whip the double cream until soft peaks form, then transfer into a piping bag and decorate your cheesecake. Finish with some raspberries and enjoy!