Pavlova Cheesecake

Directions

1. 1
   grease 24cm round springform pan, line with baking paper to 2cm above edge of the pan.
2. 2
   crush biscuits in food processor, add melted butter and mix untill well combined. press into pan, refrigerate.
3. 3
   sprinkle gelatine over water in a small heatproof jug, put into a pot of simmering water and stir till dissolved. remove and cool 2 minutes.
4. 4
   beat cream cheese, sugar and vanilla essence in a large bowl with an electric beater till light and fluffy.
5. 5
   on low speed add gelatine.
6. 6
   fold in whipped cream and then chopped meringue / pavlova.
7. 7
   spoon the mixture over the base, cover and refrigerate overnight.
8. 8
   when ready to serve remove sides of the pan, spread with extra whipped cream and decorate with fresh fruit.