Peppermint Chocolate Cheesecake

• Base
• 1 prepared chocolate Swiss Roll, sliced
• Filling
• 1 tablespoon gelatine dissolved in
• 1/2 cup water
• 500g block PHILADELPHIA Cream Cheese, softened
• 1 teaspoon vanilla essence
• 1/2 cup sugar
• 150g can evaporated milk, chilled and whipped
• 300g block of peppermint soft centre milk chocolate, melted
• Topping
• 1 crushed peppermint chocolate bar

1. Arrange slices of Swiss Roll in the base of a 20cm spring form pan.
2. Stir gelatine into water, heat in saucepan (or microwave on HIGH for 30 seconds) until dissolved.
3. Beat Philly* until smooth, add vanilla essence, gelatine mixture and sugar.
4. Fold in evaporated milk and chocolate.
5. Pour into prepared base and chill.
6. Decorate with crushed peppermint chocolate bar.

base, chocolate swiss roll, filling, gelatine, water, vanilla essence, sugar, milk, block of peppermint soft centre milk chocolate, topping, peppermint chocolate

Taken from www.kraftrecipes.com/recipes/peppermint-chocolate-cheesecake-103208.aspx (may not work)