Line a baking tray with parchment paper. Place the white chocolate in a bowl and microwave in 30-second intervals until melted, stirring in between.
Working quickly, add the peppermint extract (optional) & two drops of green food colour gel - mix until combined.
Add most of the biscuits, reserving some for decoration, and use a spatula to fold through.
Spread over the parchment paper in an even layer approximately 0.5 – 1cm thick. Sprinkle with the remaining biscuits and place in the fridge.
Red velvet cake:
Preheat the oven to 180?C/160°C fan/gas mark 4. Grease and line a 20cm round springform tin (or square cake tin) with parchment paper.
In a mixer, cream the butter, sugar, red food colour gel and vanilla bean paste for 8 – 10 minutes until smooth and creamy.
Gradually add the eggs one at a time, beating after each addition.
Sift in the flour, baking powder, cocoa powder and milk. Mix on low speed until just combined.
Pour into the tin & bake for 60-65 minutes until an inserted skewer comes out clean. Allow to cool for 30 mins, then transfer to a cooling rack.
Cheesecake icing:
Mix butter and cream cheese on a medium speed until combined, then increase speed and beat for 2-3 minutes until smooth, creamy and pale.
Add the optional peppermint extract, vanilla bean paste & icing sugar, mixing until combined. Set aside.
Beat the cream until just thickened, being careful not to overbeat. Gently fold the cream through the cheesecake mixture. Place in the fridge until ready to assemble.
To assemble:
Cut the red velvet cake in half lengthways, then into 3-4cm square pieces. Remove the biscuit bark from the fridge and roughly break.
Place a layer of cake pieces in the bottom of a large, clear glass trifle bowl. Cover with a layer of the cream cheese mixture.
Next layer the biscuit bark and some fresh raspberries. Repeat the layers to the top, finishing with the cream cheese mixture and more raspberries.
