Mix all the ingredients together. Press into a 33cm x 22cm (13 " x 9") dish lined with baking parchment.
Place in the fridge to cool and harden whilst you make the peppermint cheesecake filling.
Peppermint Cheesecake Filling
Cut the cream cheese into a few pieces to make it easier to mix.
Add the melted butter and all other ingredients to the cream cheese. I use my stick blender with the blade attachment. It makes for a smooth lump free cheesecake filling. You may wish to add all the ingredients to a food processor and pulse until smooth.
Spread and smooth the peppermint cheesecake filling over the cooled chocolate base. Place in the fridge to cool.
Melt the 90% chocolate in the microwave or stove top. Drizzle over the cooled peppermint cheesecake filling in swirls, zig zags or wavy lines.
I cut mine into 4 rows by 7 rows to create 28 squares.
** You must use the full-fat, solid cream cheese. The soft, spreadable cream cheese will NOT be set.