Plum and Hazelnut Crumble Cheesecake

• Base
• 2 cups butter snap biscuit crumbs
• 70g butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons coconut
• 50g hazelnuts, toasted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine , dissolved in 1/4 cup boiling water
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup cream, lightly whipped
• 2 x 415g cans dark plums in heavy syrup, pitted and drained

1. Combine base ingredients.
2. Divide mixture in thirds.
3. Press two thirds of the mixture into a lined 20cm springform pan.
4. Chill.
5. Beat Philly* and sugar until smooth.
6. Fold in gelatine mixture, lemon juice and cream.
7. Pour mixture into prepared tin.
8. Swirl the plums through the mixture.
9. Sprinkle the remaining crumb mixture over the top of the cheesecake.
10. Chill for 2 hours or until set.

base, butter snap biscuit crumbs, butter, cinnamon, nutmeg, coconut, hazelnuts, filling, caster sugar, gelatine, lemon juice, cream

Taken from www.kraftrecipes.com/recipes/plum-hazelnut-crumble-cheesecake-103351.aspx (may not work)