Title: Gooseberry Cheesecake
Categories: Cheesecake
Yield: 1 Cheesecake

BASE
6	oz	Oat cookies
1/3	c	Unsalted butter
FILLING
2	c	Dessert gooseberrries, topped and tailed
1/2	c	Superfine sugar
2	tb	Water
1 1/2	c	Cream cheese
2		Eggs, separated
4	ts	Powdered gelatin
1 1/4	c	Heavy cream
TO DECORATE
		Heavy cream
		Dessert gooseberries, moistened and dipped in superfine suga
		Fresh mint sprigs

Put the cookies into a food processore, and work for 30 seconds to make fine crumbs. Melt the butter in a pan, then stir the crumbs into the butter, mixing well. Press into the base of an 8" springform pan. Chill.

Put the gooseberries into a saucepan with the sugar and water. Cook for 5 minutes until soft. Let cool slightly, then put into a food processore and puree for 30 seconds. Mix together the cream cheese and egg yolks in a bowl, and stir in the gooseberry puree. Dissolve the gelatin in hot water, and let cool slightly. Whip the cream until peaking, then stir into the gooseberry mixture. Stir in the gelatin. Beat the egg whites until stiff, and fold into the mixture. Pour the mixture onto the chilled base. Return to the refrigerator and chill for another 3 hours, or unitl set. Remove the cheesecake from the pan, and place on a serving plate. Decorate with piped whipped cream, gooseberries, and mint.

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