Choc Nougat Cheesecake

• 1 cup biscuit crumbs
• 80g butter, melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 2 teaspoon gelatine, dissolved in 1/4 cup boiling water
• 2 x 60g Mars Bar chocolates, melted
• 3/4 cup cream
• whipped cream, to serve
• chocolate shavings, to serve

1. Combine biscuit crumbs and butter, press into the base of a 20cm springform pan.
2. Chill.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Beat in gelatine mixture and melted chocolate bars until combined, then beat in cream.
5. Pour mixture into crumb base and chill in refrigerator for 3-4 hours or overnight.
6. Decorate with whipped cream and chocolate shavings.
7. Serve.

biscuit crumbs, butter, caster sugar, gelatine, bar chocolates, cream, whipped cream, chocolate shavings

Taken from www.kraftrecipes.com/recipes/choc-nougat-cheesecake-102890.aspx (may not work)