Cherry Ripe Cheesecake

Made this fantastic cheesecake today.
So easy and so yummy.
I highly recommend it.
Base:
1 packet choc ripple biscuits crushed.
100gms butter ( please use unsalted )
1/2 cup of sweetened condensed milk.
1 cup coconut

Cruch biscuits, add coconut.
Add melted butter and condensed milk.
Mix and press into tin.
Refrigerate.

Filling

2 x 250gm tubs low fat philadelphia cream cheese ( use the 60% fat free )
2 bars cherry ripe slice ( 85gm ones I think )
1/2 cup thickened cream

In a bowl, melt the cherry ripe slices ( in microwave it takes about 45 seconds )
Add the cream to this and mix through.
Then add the cream cheese that has come to room temp and mix through well.


Put this mixture into the crust and put in fridge to set for at least half a day.
This will make the slice nice and firm when cut.

The original recipe called for sugar to be added to filling, but I did not put any in cause it is sweet enough and also you can put more cherry ripe slice on top to decorate, but I put on drained black cherries.Also the recipe used full fat philly cheese, but I found the 60% less fat perfect.I think that the 80% fat free may not set well, so I dont recommend trying it.

So yum....
and so easy.
Enjoy.