Toffee and Cream Cheesecake

• Base
• 1 cup Butternut Snap biscuit crumbs
• 2 tablespoons (40g) butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1/2 cup thickened cream
• 3 teaspoons gelatine dissolved in
• 1/4 cup boiling water
• 40g peanut brittle confectionery, roughly chopped
• 2 tablespoons caramel ice cream topping

1. Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan; chill.
2. Beat Philly* for 2 minutes or until smooth.
3. Add sugar, cream and dissolved gelatine mixture, beat until well combined.
4. Gently stir through peanut brittle.
5. Pour onto prepared crumb crust.
6. Drizzle caramel topping over cheesecake.
7. Swirl caramel topping through cream cheese mixture with the tip of a knife several times for a marbled effect.
8. Refrigerate 2 - 3 hours or overnight until set.

base, butternut snap biscuit crumbs, butter, filling, caster sugar, cream, gelatine, boiling water, peanut brittle confectionery, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/toffee-cream-cheesecake-103132.aspx (may not work)