To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. Grease and line a 20cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined. Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5. Fold through the melted white chocolate and the whipped cream with the spatula. Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge for 4 hours or until set to the touch.
Mix the chocolate fudge sauce and the peppermint extract together and spoon over the top of the cheesecake.
Gently place the mini marshmallows around the outside of the top of the cheesecake.
Use a kitchen torch to lightly toast the marshmallows (if you don't have a kitchen torch, you can leave them as is).
Sprinkle the crushed candy canes in the centre of the cheesecake.
Place the cheesecake back into the fridge for at least another 4 hours (preferably overnight).
When you're ready to serve, gently remove the cheesecake from the springform pan (using a knife to loosen the edges) and place on your serving plate.
Decorate with M&Ms, extra candy canes and chocolate stars. Serve.