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- 250g sugar-free digestive biscuits
- 1250 unsalted butter, melted
- Whipped cream and cocoa powder, to decorate
- 3 tsps powdered gelatin
- 1/3 cup water
- 250 block cream cheese, chopped, room temperature
- 1/3 cup Natvia
- 1 tsp vanilla extract
- 1 ½ cups buttermilk
- ¼ cup cocoa powder, sifted
Invert base of a 22cm springform pan (base measures 20cm). Grease base and side of pan, lining side with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and side of pan. Refrigerate for 30 minutes.
To make filling, sprinkle gelatin over water in a small, heatproof jug. Sit jug in a pan of simmering water. Stir until gelatin is dissolved. Remove, Cool to room temperature.
Beat cream cheese, Natvia and vanilla in a small bowl with an electric mixer until smooth. Add buttermilk and cocoa. Beat until combined. With motor operating, beat in gelatin mixture.
Pour filling into biscuit crust. Refrigerate, covered overnight, or until set.
Serve cheesecake decorated with whipped cream and sifted cocoa.