Hazelnut Liqueur Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 tablespoon gelatine
• 1/2 cup cold water
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1/2 cup ground hazelnuts
• 200g dark cooking chocolate, melted
• 2 tablespoons Frangelico ( hazelnut-flavored liqueur)
• 150ml can evaporated milk, chilled and whipped until thick
• Topping
• 1/2 cup chopped hazelnuts
• white or dark chocolate to peel

1. Combine biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
2. Sprinkle gelatine over cold water, heat in a saucepan or microwave (HIGH for 30 seconds) until dissolved.
3. Beat Philly* until smooth, gradually blend in sugar, hazelnuts, chocolate, liqueur and whipped evaporated milk.
4. Pour into prepared crumb crust, and chill until firm.
5. Decorate sides with hazelnuts and top with shavings of chocolate.

base, sweet biscuit crumbs, butter, filling, gelatine, cold water, caster sugar, ground hazelnuts, dark cooking chocolate, frangelico, milk, topping, hazelnuts, white

Taken from www.kraftrecipes.com/recipes/hazelnut-liqueur-cheesecake-102977.aspx (may not work)