1-Prepare the Base: First, melt the vegetable fat, dark chocolate, and icing sugar over simmering water until smooth. Once melted, mix in the puffed chocolate cereal and desiccated coconut to form the crackle mixture, ensuring it’s evenly combined for that perfect crunch.

2-Mix the Filling: Next, beat the cream cheese and caster sugar until smooth, then stir in the melted and cooled white cooking chocolate along with the dissolved gelatine. Fold in the whipped thickened cream, peppermint essence, and finely chopped peppermint-flavored mint chocolate bar to create a light, minty filling.

3-Assemble the Layers: Now, layer one-third of the crackle mixture into the prepared pan and flatten it out. Add one-third of the cheesecake filling on top, then sprinkle half of the remaining crackle mixture over it. Repeat the layering process with the rest of the mixtures for a beautiful, even dessert.

4-Set and Top: Refrigerate the assembled lasagne for at least 4 hours or overnight until it’s fully set. For the topping, melt the remaining vegetable fat and dark chocolate, let it cool until thick and spreadable, then spread it over the set cheesecake and decorate with assorted mint patties, biscuits, and candies.