1 Grease a 24cm (base measures 22cm) springform pan. Line base and side with baking paper.

2 Process biscuits and  tsp of the cinnamon until finely crushed. Add butter. Process until combined. Press mixture over base and up side of prepared pan. Refrigerate.

3 To make filling, sprinkle gelatine over water in a heatproof jug. Stand in a pan of simmering water and stir over heat until dissolved. Cool to room temperature.

4 Beat cream cheese, sugar and remaining cinnamon with electric mixer until smooth. Add cream. Beat on low until combined. Add chocolate and gelatine mixture. Beat until smooth. Fold in apples.

5 Pour filling into prepared pan. Smooth top. Refrigerate overnight.

6 To serve, remove side from pan. Transfer cheesecake to a serving plate. Decorate with topping. 

Visit our online recipe archive today