1-First, measure and set aside all ingredients like cream cheese, chocolate, and puffed rice to streamline the process. Prepare a loaf pan about 11.5cm x 20cm by greasing and lining the base and sides, leaving a 5cm overhang on the two long sides for easy removal.

2-Next, melt the vegetable shortening, dark cooking chocolate, and icing sugar together over gently simmering water. Stir in the puffed rice cereal and desiccated coconut until evenly coated, then set aside to cool slightly.

3-Beat the cream cheese and caster sugar until smooth, then add the melted white cooking chocolate and dissolved gelatine, mixing well. Gently fold in the whipped thickened cream, peppermint essence, and chopped peppermint candy for that signature mint flavor.

4-Layer one-third of the crackle mixture in the pan and flatten it evenly.

5-Spread one-third of the cheesecake filling on top and smooth it out carefully.

6-Sprinkle half of the remaining crackle mixture over the filling.

7-Repeat the layering with the rest of the crackle mixture and cheesecake filling.

8-Refrigerate for at least 4 hours or overnight to set properly.

9-For the topping, melt the vegetable shortening and dark cooking chocolate together over simmering water, then cool until it’s thickened and spreadable. Spread it over the set cheesecake and decorate with mint-flavored candies.