Mandarin and Cinnamon Cheesecake

• 1 1/4 cups butternut snap biscuit crumbs
• 60g butter, melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 2 teaspoons ground cinnamon
• 3 teaspoons gelatine, dissolved in
• 1/4 cup boiling water
• 1 cup sour cream
• 2 x 310g cans mandarins, drained, reserve juice
• 1/3 cup fruit marmalade

1. Combine the biscuit crumbs and butter in a bowl.
2. Press into the base of a lined 20cm springform pan.
3. Chill until firm.
4. Beat the Philly*until smooth.
5. Add the sugar and cardamom and continue beating until the sugar has dissolved.
6. Beat in the gelatine mixture, then sour cream and 1/3 cup mandarin juice until thick and creamy.
7. Pour onto the prepared base and allow to chill for 20 minutes.
8. Remove the fridge and place mandarin segments onto the cheesecake, pressing lightly into the mixture.
9. Return to chill until set.
10. Heat the marmalade and 1-2 tablespoons of the juice until well heated.
11. Allow to cool slightly before brushing liberally over the fruit.
12. Serve immediately.

butternut snap biscuit crumbs, butter, caster sugar, ground cinnamon, gelatine, boiling water, sour cream, mandarins, fruit marmalade

Taken from www.kraftrecipes.com/recipes/mandarin-cinnamon-cheesecake-103857.aspx (may not work)