Sticky Date Cheesecake Slice with Caramel Fudge Sauce

• 100 g butternut snap biscuits, crushed
• 20 g butter, melted
• 375 g PHILADELPHIA Cream Cheese, softened
• 1/3 cup caster sugar
• 1 teaspoon vanilla
• 1 egg
• 2 teaspoons plain flour
• 5 (125g) fresh dates, chopped
• 1 cup brown sugar, firmly packed
• 80 g butter, extra
• 1/3 cup cream
• cream, extra, to serve

1. COMBINE the biscuit crumbs and butter in a bowl.
2. Press mixture into the base of a greased and lined 9cm x 20cm loaf pan.
3. Chill.
4. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth.
5. Beat in the egg then stir through the flour and dates.
6. Pour filling into prepared base and bake in a moderately slow oven 160 degrees C for 25 minutes or until just set.
7. Cool in the oven with door ajar.
8. Chill.
9. COMBINE brown sugar, extra butter and cream in a small saucepan, stirring over a low heat 5 minutes until thickened.
10. Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and a dollop of cream.
11. Serve immediately.

butternut snap biscuits, butter, philadelphia cream cheese, caster sugar, vanilla, egg, flour, fresh dates, brown sugar, butter, cream, cream

Taken from www.kraftrecipes.com/recipes/sticky-date-cheesecake-slice-caramel-fudge-sauce-126193.aspx (may not work)