Bell Pepper Cheesecake

Rinse the peppers, cut in half, remove the seeds and pith and chop. Cook in boiling salted water for around 4-5 minutes then shock in ice water. Transfer to a food processor and pulse into a coarse puree. 

Soak the gelatin in cold water.

Stir the cream cheese and milk until smooth. Add the mustard and parsley and season with salt and pepper.

Melt the gelatin in a small saucepan over low heat with 2-3 tablespoons cream cheese mixture then mix into the remaining cream cheese mixture. Fold in the pepper puree.

Crush the crackers with a rolling pin. Beat the butter until soft then mix in the crackers. Press into the base of a greased springform pan.

Fill the springform pan with the cream cheese and pepper mixture, cover with foil and chill for at least 3 hours in the refrigerator.