Pineapple Rum Cheesecake

• Base
• 1 1/2 cups sweet biscuit crumbs
• 1/2 cup butter, melted
• Filling
• 1 1/2 tablespoons gelatine
• 1/3 cup pineapple juice
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup castor sugar
• 2 tablespoons rum (optional)
• 150ml can evaporated milk, chilled and whipped
• 3/4 cup cream, lightly whipped
• Topping
• pineapple slices
• sliced hazelnuts

1. Combine biscuit crumbs and butter.
2. Press into the sides and base of a 23cm fluted pan with removable base; chill.
3. Stir gelatine into pineapple juice, heat until dissolved.
4. Beat Philly* until soft, stir in all remaining ingredients including gelatine mixture.
5. Pour into prepared crumb crust; chill.
6. Decorate with pineapple and hazelnuts.

base, sweet biscuit crumbs, butter, filling, gelatine, pineapple juice, castor sugar, rum, milk, cream, topping, pineapple, hazelnuts

Taken from www.kraftrecipes.com/recipes/pineapple-rum-cheesecake-103047.aspx (may not work)