• Prep 30m
• Serves 12

Ingredients​

• 1 1/2 x 180g blocks  white chocolate chopped
• 3 cups rice bubble cereal
• 1/2 cup desiccated coconut
• 3 x 55g Turkish delight chocolate bars, chopped
• 1/3 cup Pistachios, chopped (optional)
• Whipped cream, to serve
• Extra chopped Turkish delight, to decorate
• Red m&m’s, to decorate
• Mini red m&m’s, to decorate
• White mini marshmallows, to decorate

• Filling​

• 500g cream cheese, softened
• 2/3 cup caster sugar
• 2 tsp vanilla extract
• 50g sachet coconut milk powder
• 3 tsp gelatine powder
• 2 tbsp boiling water
• 300ml thickened cream

Method​

• Step 1
  Grease a 22cm round (base) springform pan. Line base and side with baking paper. Line a baking tray with baking paper.
• Step 2
  Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and smooth.
• Step 3
  Combine rice cereal, coconut, Turkish delight and pistachio in a bowl. Add chocolate. Mix well to combine. Spoon 2/3 of the mixture into prepared pan, pressing to cover base evenly. Spoon remaining mixture onto prepared tray, without spreading. Refrigerate pan and tray until required.
• Step 4
  Make Filling: Using an electric mixer, beat cream cheese, sugar and vanilla together until smooth. Add milk powder. Beat until combined. Sprinkle gelatine over boiling water in a small heatproof bowl. Whisk with a fork to dissolve. Stand for 1 minute. Gradually beat hot gelatine mixture into cream cheese mixture until well combined. Add cream. Beat until mixture is smooth and thickens.
• Step 5
  Pour filling over prepared base. Refrigerate for at least 6 hours or until set.
• Step 6
  Remove cheesecake from pan and place on a serving plate. Break up remaining rice cereal mixture into small pieces. Arrange half on top of cheesecake. Dollop with whipped cream. Top with remaining rice cereal mixture, extra Turkish delight, m&m’s and marshmallows. Serve