Gluten Free Mint Chocolate Cheesecake

1: Crush the gluten-free bourbons in a sandwich bag using a rolling pin or in a food processor without over-blitzing.

2: Melt the butter in the microwave on medium power (600W) for around 30 seconds to 1 minute.

3: Pour the melted butter into the crushed biscuits and mix together in a bowl.

4: Press the biscuit mixture into a 20cm loose bottom tin, pressing firmly and chilling in the fridge for at least 30 minutes.

5: In a bowl, mix together mascarpone, icing sugar, and peppermint extract on low/medium setting for about 10-20 seconds.

6: Add the double cream and keep mixing until the mixture firms up, ensuring it is thick enough to spoon.

7: Add green food colouring towards the end of mixing, and fold in the mint chocolate Aero bubbles or mini eggs.

8: Spread the mixture on top of the biscuit base and chill in the fridge overnight.

9: Remove from the tin, decorate with more mint chocolate Aero, and keep refrigerated until serving.