Honey Cheesecake

• Base
• 1 1/4 cups sweet biscuit crumbs
• 70g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 eggs
• Toffee shapes or spun toffee, to decorate
• Toasted hazelnuts, to serve (optional)

1. Combine biscuit crumbs and butter.
2. Press into the base of a 21cm (8") springform pan; chill.
3. Beat Philly, sugar, honey and spices using an electric mixer until smooth.
4. Beat in eggs, one at a time, until well combined.
5. Pour mixture into prepared base and bake at 150C for 45 minutes, until just wobbly in the centre.
6. Allow to cool in oven with door ajar, then chill for 2 hours.
7. Serve topped with toffee and hazelnuts.

base, sweet biscuit crumbs, butter, filling, cream cheese, brown sugar, honey, ground cinnamon, ground ginger, eggs, toffee, hazelnuts

Taken from www.kraftrecipes.com/recipes/honey-cheesecake-103195.aspx (may not work)