Caffe Latte Mousse Cheesecake

• 125g packet Amaretti biscuits, crushed
• 50g butter, melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1/2 cup cream
• 1 cup cream, extra, whipped
• 1 tablespoon gelatine, dissolved in 1/4 cup boiling water
• 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
• Praline - Optional
• 3/4 cup caster sugar
• 1/4 cup water
• 1/4 cup blanched almonds, toasted, roughly chopped

1. Combine biscuit crumbs with butter and press into the base of cling wrap lined 21 x 11cm loaf pan.
2. Chill.
3. Beat Philly*, sugar and cream until smooth.
4. Fold through whipped cream and gelatine mixture.
5. Pour half the mixture over the prepared base.
6. Add the coffee mixture to the remaining half and stir to combine.
7. Gently pour over the vanilla mixture.
8. Chill for several hours.
9. Praline: Combine sugar and water in a heavy-based saucepan until dissolved.
10. Boil, without stirring, until golden brown.
11. Pour over almonds on a baking paper lined tray.
12. When cool, break into shards and decorate cheesecake.
13. Serve.

butter, caster sugar, cream, cream, gelatine, instant coffee, caster sugar, water, blanched almonds

Taken from www.kraftrecipes.com/recipes/caffe-latte-mousse-cheesecake-103630.aspx (may not work)