Passionfruit Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 80g butter, melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1/4 cup lemon juice
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 cup cream, lightly whipped
• 2 x 170g cans passionfruit pulp
• kiwi fruit slices, garnish

1. Combine biscuit crumbs and butter and press into the base of a lightly greased 20cm springform pan; chill.
2. Beat Philly* and sugar using an electric mixer until smooth.
3. Add lemon juice and gelatine mixture and beat until combined.
4. Fold through the cream and 1 can of passionfruit pulp.
5. Pour mixture into prepared base and chill 3 hours or until set.
6. Serve cheesecake topped with kiwi fruit and drizzled with remaining passionfruit pulp.

sweet biscuit crumbs, butter, caster sugar, lemon juice, gelatine, cream, passionfruit pulp, fruit slices

Taken from www.kraftrecipes.com/recipes/passionfruit-cheesecake-103029.aspx (may not work)