Coffee Liqueur Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 80 g butter
• 500 g PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoons coffee-flavoured liqueur
• 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
• Double cream, to serve
• chocolate curls, to decorate

1. COMBINE biscuit crumbs and butter.
2. Press into the base of a greased 20cm springform pan.
3. Chill.
4. BEAT the PHILLY and sugar using an electric mixer until smooth.
5. Add the coffee liqueur, gelatine and coffee and beat until well combined, then gently fold in the whipped cream.
6. POUR into the prepared base and refrigerate 3 hours or until set.
7. Slice the cheesecake, top with a dollop of cream and chocolate curls.
8. Serve immediately.

sweet biscuit crumbs, butter, caster sugar, coffee, gelatine, instant coffee, cream, cream, chocolate curls

Taken from www.kraftrecipes.com/recipes/coffee-liqueur-cheesecake-128001.aspx (may not work)