1-Start: preparing your ingredients to make the process smooth. The dessert is assembled in an 11.5cm x 20cm loaf pan lined with baking paper, which helps with easy removal later.

2-First, melt the Copha, dark chocolate, and icing sugar in short bursts in the microwave, stirring often to avoid burning. Mix this with the puffed rice cereal and desiccated coconut to form the chocolate crackle layer. This step creates the crunchy base that makes the dessert stand out.

3-Next, beat the cream cheese and caster sugar until smooth, then add the melted white chocolate and dissolved gelatine. Fold in the whipped thickened cream, peppermint essence, and chopped peppermint chocolate to complete the filling. This mixture brings the creamy, minty center to life. Layer one-third of the crackle mixture into the pan, followed by the cheesecake filling, and repeat for even layers.

4-After building the layers, sprinkle any remaining crackle mix on top for extra crunch. Refrigerate the dessert for at least 4 hours or overnight to let it set firmly. Preparation takes about 35 minutes plus setting time, with just 5 minutes of actual cooking. For the topping, melt the Copha and dark cooking chocolate, cool until spreadable, and spread it over the chilled cheesecake. Finish by decorating with mint patties, mint biscuits, or choc-mint balls.