Chocolate No Bake Cheesecake

Method
Separate the Bourbon biscuits and put biscuit in the large bowl and scrape the cream off into the dish. Be careful if using a sharp knife. Crush the biscuits with a rolling pin, bottom of a jam jar or whiz them in a food processor if you wish. Put the butter into a pan or heat up in a microwave but be careful as you don't want it burnt, just melted. Mix butter and crumbs together until they look pretty much the same colour, it doesn't matter too much about a few lumps of biscuit as it varies the texture with a few chunks. Dig out your container, it doesn't need to be oven proof so a plastic tray, or anything will do. Tip in the crumbs and pat them down. Don't pat too hard or this will make the biscuit too compact (when you try to cut with a spoon, it flies off the plate) so just nicely evened out and put into the fridge to set. Wash the large bowl out or get another and add the quark, philadelphia and sour cream. Mix up a little with a whisk. Then add the splenda, cocoa and vanilla. Stir this manually or you will get a face full of cocoa and then whisk until all is combined. You are then ready for the gelatin to set it and help the cheese not separate like it does when it has been in the fridge a few days. Heat some water but not letting it boil, put a little (about 1/4 of a pint) into a jug. Add the sachet of gelatin, stir until it dissolves. Add the gel liquid slowly while stirring to bring it all together, whisk it up and don't worry about it being kind of a liquid. Pour it into the Bourbon base that has been chilling in the fridge. Don't forget to leave a little gap at the top for decorations. Leave it a while in the fridge until it has set, you will know when you try to move it if it wobbles or not. I used very little hot water in mine so it only took an hour but everyone has different temperatures inside their fridges. When chilled and set, you can decorate with whatever you want. I chose to do a circle of chocolate spread in the centre, just a thin layer. Then I felt I didn't want to waste the Bourbon biscuit cream so I crumbled it up and roughly scattered it on the outside, topped with chocolate sprinkles and that is how I made my No Bake Chocolate Cheesecake.

Thanks to
Lisa Dain from the United Kingdom for submitting this Chocolate No Bake Cheesecake recipe.

Added on 01 April 2009.