Feijoa cheesecake slice

Great served with whipped cream sprinkled with crushed biscuits.

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Base

250 g	Gingernuts, can be replaced with Anzac biscuits
100 g	Butter, melted

Filling

10 medium	Feijoas, approx 250g scooped flesh
1	Lime, finely grated rind and juice
250 g	Cream cheese, at room temperature
¾ cup	Greek yoghurt
2 Tbsp	Mild Honey
1 tsp	Vanilla essence
3 tsp	Powdered gelatine
2 Tbsp	Boiling water

Directions

1. Lightly butter the sides and base of a 20cm springform cake pan. Line the base with baking paper.
2. Crush the biscuits very finely. Keep a 1/4 cup aside to sprinkle on top. Combine the remainder with the butter. Press onto the base of the pan. Chill.
3. Blend the feijoa flesh and lime rind and juice in a food processor, until smooth. Add the cream cheese, yoghurt, honey, vanilla essence and blend until smooth. Dissolve the gelatine in the boiling water and add to the filling. Mix well.
4. Pour onto the biscuit base. Cover and chill for 3 hours or overnight.
5. Serve in wedges topped with the reserved crushed biscuits.