Almond and Sultana Cheesecake

• Base
• 1 cup biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 2 eggs
• 2 tablespoons lemon juice
• 3 tablespoons sultanas soaked in
• 1 tablespoon brandy
• toasted flaked almonds

1. Combine biscuit crumbs and butter and press into the base of a 20cm pie dish; chill.
2. Beat Philly* and sugar until soft and well combined.
3. Add eggs and lemon juice, beating well; fold in sultanas and sprinkle with almonds.
4. Pour mixture into prepared crumb crust and cook on MEDIUM for 8 minutes, elevate on a roasting rack or upturned plate.
5. Cool 2-3 hours prior to serving.
6. To make Brandied Sultanas: Allow sultanas to soak in covered container for minimun of 1-2 hours.
7. Keeps well in pantry for up to 4 months.
8. Also terrific with ice cream or as a topping for pancakes.

base, biscuit crumbs, butter, filling, sugar, eggs, lemon juice, sultanas soaked, brandy, almonds

Taken from www.kraftrecipes.com/recipes/almond-sultana-cheesecake-103154.aspx (may not work)