Biscuit Base
360g biscuits
180g butter

Filling
360g cream cheese
1/2 cup Chelsea Caster Sugar
1 tsp gelatine
2 Tbsp water
1 cup cream
1/2 tsp vanilla essence

Prepare base in advance, by combining melted butter and biscuits.
Press into a greased cheesecake tin and refrigerate.

Filling
Beat cream cheese and Chelsea Caster Sugar together.
Combine gelatine and water in the microwave, cool.
Add cooled gelatine to cream cheese mixture and beat together. Add essence.
Whip cream and fold into biscuit base and freeze.