Chocolate Mint Meringue Cheesecake

Ingredients:

140g Chocolate Wafer Crumbs
3 tbsp butter, melted
2 tbsp sugar
720g cream cheese, Softened (or you can use my home-made cream cheese recipe to prepare your own)
130g sugar
3 large eggs
150g mint chocolate chips, melted
1 tsp vanilla extract
3 large egg whites
210g Marshmallow Creme

Method:

Combine the crumbs, sugar and butter in a bowl and mix thoroughly before pressing into the base of a 22cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 10 minutes before removing from the oven and setting aside to cool.

Beat the cream cheese until soft then whisk in the sugar, beating until thoroughly combined. Add the eggs, one at a time, beating thoroughly to combine after each addition then blend in the melted mint chocolate and the vanilla. Pour this mixture over the crust then return to the oven and bake for about 50 minutes.

Transfer to a wire rack and loosen the rim (but do not remove). Allow to cool completely before removing the rim of the pan. Now add the egg whites to a clean and dry bowl and beat until they form soft peaks. Gradually add the marshmallow creme, beating until the combination stands in soft peaks. Carefully spread the mixture over the top of the cheesecake. Transfer to an oven pre-heated to 220°C and bake for about 4 minutes, or until the meringue is lightly browned. Allow to cool completely then chill for at least 2 hours before serving.