Post by @taste.com.au

Warning: once you line the outside of a cheesecake with Flake bars, there’s no going back (did we mention it has a choc ripple and waffle cone base?!) 😍. Recipe below: 200g choc ripple biscuits 4 classic waffle cones, coarsely broken 100g butter, melted 31 treat-sized Flake bars (see note), plus extra to serve 60ml (1/4 cup) boiling water 2 1/2 tsp gelatine powder 500g cream cheese, at room temperature, chopped 140g (2/3 cup) caster sugar 2 tsp vanilla extract 300ml ctn thickened cream Line the base and side of a 20cm round springform pan with baking paper. Place the biscuits and waffle cones in a food processor. Process until fine crumbs form. Add the butter and process until combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Unwrap the Flake bars and arrange vertically around the edge of the pan (you will need 26 Flakes). Place in the fridge until required. Place the boiling water in a small heatproof jug. Sprinkle over the gelatine. Whisk with a fork until dissolved. Set aside to cool slightly. Place the cream cheese, sugar and vanilla in a clean food processor. Process until smooth. Add cream and process until combined. Add gelatine mixture and process until combined. Crumble remaining Flake bars and stir into the cheesecake mixture. Pour the cheesecake mixture into the prepared pan. Smooth top. Place in the fridge for 6 hours or overnight until set. Remove cheesecake from the pan and place on a serving plate. Top with extra Flake bars. Serve. #nobakecheesecake #cheesecake #easydessert