Creamy Chocolate Cheesecake

• Base
• 1 prepared chocolate Swiss roll, sliced
• Filling
• 1/2 cup boiling water
• 1 tablespoon gelatine
• 1 tablespoon instant coffee
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 300g milk or dark cooking chocolate, melted
• 150g can evaporated milk, chilled and whipped
• Topping
• chocolate curls, to garnish

1. Arrange sliced Swiss roll into the base of a 22cm springform pan.
2. Combine boiling water, gelatine and coffee until gelatine is dissolved.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Beat in gelatine mixture and chocolate, then fold in milk.
5. Pour into prepared cake base and chill 3 hours or until set.
6. Decorate with chocolate curls to serve.

base, chocolate swiss roll, filling, boiling water, gelatine, coffee, caster sugar, milk, milk, topping, chocolate curls

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-cheesecake-102915.aspx (may not work)