Crust:

Graham crackers, crushed 100grams
White Sugar 10grams
Butter, melted 40grams

Cheesecake:

Water 15ml
Gelatine Powder 7grams
Cream Cheese 340grams
White Sugar 180grams
Avoset Pour N' Whip 200grams
Suggested Topping: Blueberry, Strawberry, Cherry

Yield: 1 (8")

Crust:

Combine ingredients and press into mold/s.

Cheesecake:

Combine gelatine powder and water, allow to bloom. Cream sugar and cream cheese until light and fluffy. Gradually add Avoset Pour N' Whip, mix until well blended. Heat bloomed gelatine until melted and add into cream cheese mixture, mix well.

Keep in chiller and allow to set for at least 8 hours. Add preferred topping, Serve.

Submitted by: CC