Step 1

Make truffles. Combine cream and dark chocolate in small saucepan, stir over low heat until smooth. Transfer mixture to small bowl, cover, refrigerate 3 hours. Roll ½ teaspoonfuls of mixture into balls, place on tray. Roll balls in Peppermint Crisp, return to tray. Refrigerate truffles until firm.

Step 2

Stand eight 10cm lengths of cleaned PVC pipe on tray, line each pipe with baking paper.

Step 3

Process biscuits and Peppermint Crisp until fine. Add butter, process until combined. Divide mixture among pipes, using end of wooden spoon, press mixture down evenly. Refrigerate 30 minutes.

Step 4

Make filling by sprinkling gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

Step 5

Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and liqueur, fold in cream. Divide filling among pipes, refrigerate overnight.

Step 6

Remove pipes and paper from cheesecakes. Serve topped with truffles and mint leaves, if desired.