Peach Delight Cheesecake

Method

1. Melt the margarine or butter in a saucepan and stir thoroughly into the Bird's Cheesecake Biscuit Crumb. Press lightly into a 25cm (10 inch) spring form cake tin.
2. To make the Cheesecake topping place the cold milk into a mixer bowl fitted with a whisk attachment. Blend the Bird's Cheesecake Topping and Angel Delight Peach on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 1 minute.
3. Spread the topping over the crumb base and chill for an hour before serving.
4. Remove the Cheesecake from the tin and place on a serving plate. Decorate with Hartley's Peach Compote.