Rocky Road Cheesecake

• Base
• 1 1/4 cup chocolate ripple biscuits
• 1/4 cup dessicated coconut
• 60g butter, melted
• 1/4 cup KRAFT Crunchy Peanut Butter
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup caster sugar
• 200g chocolate milk melts, melted
• 1/2 cup thickened cream
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water
• 100g cup red glace cherries, chopped
• 2 cups marshmallows, halved

1. Combine biscuit crumbs, coconut, butter and peanut butter, press into the base of a lined 22cm springform pan.
2. Chill in freezer for 10 minutes.
3. Beat Philly* and caster sugar until smooth.
4. Add chocolate, cream and gelatine, mixing until smooth.
5. Fold through glace cherries and marshmallows.
6. Pour mixture into prepared crust and chill for 3 hours until set.

base, chocolate ripple, coconut, butter, crunchy peanut butter, filling, caster sugar, chocolate milk, cream, gelatine, red glace cherries, marshmallows

Taken from www.kraftrecipes.com/recipes/rocky-road-cheesecake-103344.aspx (may not work)