Milo Cheesecake

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Recipe's preparation

Grease a 20cm springform cake tin.
Put chocolate melts into TM bowl then grate 5 seconds/speed 6. Melt 3 minutes/50˚C/speed 3, scrape down the sides of the bowl then melt 30 seconds/50˚C/speed 3.
Add coconut and rice bubbles to TM bowl. Mix 20 seconds/reverse/speed 1, then mix with a spatula by hand if required. Press chocolate rice bubble mixture into the base of the tin, flattening slightly with a spoon. Refrigerate for 30 minutes.
Insert butterfly. Place cream into TM bowl and whip 40 seconds/speed 3.5. Remove butterfly and set cream aside in a bowl.
Put cream cheese into TM bowl and beat 20 seconds/speed 5 until softened. Add caster sugar then beat 30 seconds/speed 5 or until combined. Set aside in another bowl.
Add 3 tablespoons of boilong water to the milo powder in a jug and mix by hand until it forms a paste and all powder is mixed through.
Put milk into TM bowl and heat 2 minutes/100˚C/speed 1. Add milo paste into TM bowl and mix 10 seconds/speed 4, until combined.
Disolve gelatine in 1/4 cup of boiling water. Once gelatine is disolved pour it into milk and milo mixture. Insert butterfly. Mix 10 seconds/speed 1. Set aside in another bowl.
Insert butterfly. Put cream cheese mixture back into TM bowl. Mix on speed 1 while gradually adding milo mixture through the top. Once all milo mixture is added mix 20 seconds/speed 4 until combined.
Leave butterfly inserted then add whipped cream in TM bowl with the milo and cream cheese mixture. Mix 10 seconds/speed 2, then mix 10 seconds/reverse/speed 2. If there are still lumps mix remainder through with a spatula by hand.
Pour the filling over the base and refrigerate overnight or until set.
Sprinkle with milo powder before serving.