1 box nuttikrust6 tablespoons of melted butter 250ml fresh cream or orley whip1 and a half tubs of cream cheese 1 jar of lotus spread 1 cup icing sugar 2 teaspoons gelatine in quarter cup boiling water (stir until dissolved) do this before starting the cheesecake so it is cool when ready to use.
For the base Crush 1 box of nuttikrust (or use food processor) and then add in 6 tablespoons of butter and press down evenly onto the pan/casserole. For the cheesecake mixtureWhip 250ml cold fresh cream/orley whip until stiff peaks form. Transfer whipped cream into a bowl and keep in fridge. In the same mixing bowl (no need to wash) add in 1 and a half tubs of softened cream cheese, ¾ of the jar lotus spread and 1 cup of icing sugar and the cooled gelatine mixture and beat until everything is mixed through and add in the whipped cream and mix together.Pour the mixture above the biscuit base. Can melt the remaining lotus spread and drizzle onto cheesecakeSet in fridge Enjoy.