Copha is the Australian brand for Kremelta. These products are identical but in different packaging.

Ingredients

Chocolate Crackle Base

• 125g (½ block) Copha, chopped
• 2 cups (80g) Kellogg’s Coco Pops
• ⅓ cup (30g) desiccated coconut
• ⅓ cup (55g) icing sugar mixture

Cheesecake filling

• 500g cream cheese, chopped and softened
• 2 teaspoons vanilla bean paste
• 395g can sweetened condensed milk
• 1 tablespoon gelatine dissolved in 2 tablespoons boiling water, cooled
• 300ml thickened cream, whipped
• 2 tablespoons raspberry jam, room temperature
• 125g fresh raspberries
• Extra raspberries and jam to decorate

Method

Chocolate Crackle Base

1. Grease and line the base and sides of a 22cm (base) round springform cake tin.
2. Heat Copha in a saucepan until melted. Remove from heat.
3. Combine the Coco Pops, coconut and icing sugar in a large bowl. Add Copha and mix to combine. Press gently into the base of the tin and refrigerate for 20 minutes, or until set.

Cheesecake filling

1. Beat cream cheese and vanilla with electric beaters until smooth. Add condensed milk and dissolved gelatine and continue beating until smooth and well combined. Gently fold through the whipped cream. Spoon the filling over the base. Smooth the top.
2. In a small bowl, add jam and raspberries and crush raspberries with a fork. Mix to combine. Dollop over cheesecake and swirl using a skewer or chopstick. Refrigerate for 6 hours or overnight, or until set.
3. Remove cheesecake from tin. Decorate with extra raspberries and jam.

Tips: Invert the base of the cake tin to make it easier to remove the cheesecake from the base. Slide a metal spatula between the cheesecake and pan base and slide onto a serving plate. Loosen jam and raspberries by warming for 10 seconds in the microwave before drizzling over the cheesecake. Keep cheesecake refrigerated for 2-3 days in a sealed container. Cheesecake can be made up to 2 days in advance.