Coffee Liqueur Cheesecake

• Base
• 1 1/4 cup sweet biscuit crumbs
• 80g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoons coffee liqueur, e.g. Kahlua Walgreens $6.99 thru 02/06
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
• 1 cup cream, lightly whipped
• Topping
• chocolate coated coffee beans, to garnish
• double cream, to serve
• chocolate sauce, to serve

1. Combine biscuit crumbs and butter.
2. Press into the base of a lightly greased 20cm springform pan; chill.
3. Beat Philly and sugar using an electric mixer until smooth.
4. Add the coffee liqueur, gelatine mixture and coffee mixture and beat untill well combined, then fold in cream.
5. Pour into the prepared base and refrigerate 3 hours or overnight.
6. To serve, top with cream and chocolate coffee beans and serve with chocolate sauce, if desired.

base, sweet biscuit crumbs, butter, filling, caster sugar, coffee liqueur, gelatine, instant coffee, cream, topping, chocolate, cream, chocolate sauce

Taken from www.kraftrecipes.com/recipes/coffee-liqueur-cheesecake-102904.aspx (may not work)