This is probably the most unlikely combo to make a cheesecake from, but it works, the original avocado mousse recipe isn't mine (though I've changed it a bit), but after freezing some leftovers and eating the mousse like icecream the flavour just screamed to be made into cheesecake.
1 packet of Arnotts Nice biscuits, crushed (250gm)
melt margarine and kremelta together and pour into the biscuit crumbs. Press into spring form cake tin so the crust comes at least ¾ ‘s up the sides of the tin. Put in the fridge to set.
1/2 cup Golden syrup
1/2 cup water
2 medium-sized avocados (300g flesh)
1 tsp mint (or vanilla if you don't like choc mint, or orange if you'd rather) essence
1/4 tsp ground cinnamon
1/2 cup good quality cocoa powder
Juice of 1/2 small lemon
Put all ingredients in a food processor and process to combine or put in a bowl and use a stick blender and blend. Pour/ spoon into the base and cover with glad wrap, freeze until firm, slice and enjoy!
Note: Be really careful not to use more than 1/4 tsp of cinnamon as it will make the mix bitter.