Coco Pops Cheesecake

INGREDIENTS
SERVES 6-8
200g Coco Pops
150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
1 vanilla bean, halved and scraped to remove the seeds
25g dark chocolate, finely grated

METHOD
Oil a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base. Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese and vanilla seeds in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.

Home cook Trish Heagerty came up with this tasty cheesecake combination for her new recipe book, Out Of The Pantry.

There are no fancy ingredients - only staples from the pantry and fridge, all of them affordable, quick and tasty. Recipes range from pumpkin and coconut soup through to spicy curries and one-pot family meals.

Out of the Pantry (New Holland, $35) is out this month!

Putting on my wishlist for sure! 

 9 out of 10!