This no bake Vanilla Cheesecake recipe is delicious and creamy and the thin mint crust and chocolate Ganache are a perfect compliment.
Lightly butter sides and bottom of an 8 inch springform pan.
In a food processor, combine the thin mints and butter and whiz until mixture is coarse crumbs. Press cookie crumbs into the bottom of the prepared pan.
Refrigerate crust for 20-30 minutes.
Clean your processor, then whiz together softened cream cheese, sugar and vanilla extract until creamy, scraping the sides of the mixing bowl with a spatula to ensure even consistency.
In a small pot on the stovetop, whisk together hot water and gelatine until gelatin is entirely suspended.
Turn on the food processor and with the motor running, slowly pour the gelatin mixture into the cream cheese mixture. Keep the motor running and stream in the whipping cream, continuing to process until filling is light and smooth.
Pour cheesecake filling into the prepared pan and rap gently on the counter to even out the surface of the cake and shift any large air bubbles out of the batter.
Refrigerate for at least 4 hours or overnight, until well-set.
In a small pot on the stovetop, heat the cream until bubbles form around the edge. Watch not to scorch.
Remove from heat and stir in the chocolate until smooth, if necessary heat the milk again to melt all the chocolate in.
Just before serving run a knife around cake and remove from the springform pan.
Pour the ganache over the top, smoothing and letting it drip down the sides as you go.
Sprinkle on optional white chocolate pieces if desired.
Slice with a warm, clean knife to get neat slices.