Blackberry Swirl Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 60g butter, melted
• Filling
• 500g block PHILADELPHIA Light Cream Cheese, softened
• 1/2 cup caster sugar
• 200g reduced fat blackberry yoghurt
• 1 tablespoon gelatine dissolved in 1/4 cup boiling water
• 2 x 310ml jars blackberries in syrup

1. Combine biscuit crumbs and butter, press into base of a lined 18cm springform pan; chill.
2. Beat Philly* and sugar using an electric mixer until smooth.
3. Add yoghurt and gelatine mixture and beat until smooth.
4. Drain blackberries, reserving syrup.
5. Place half the berries in a processor and process until smooth.
6. Pour cheesecake mixture into prepared base in alternate spoonfuls with berry puree.
7. Swirl mixture gently with a knife.
8. Chill until set.
9. Boil reserved syrup in a small saucepan until reduced slightly; cool.
10. Serve cheescake slices topped with remaining berries and the syrup.

base, sweet biscuit crumbs, butter, filling, caster sugar, blackberry yoghurt, gelatine, blackberries

Taken from www.kraftrecipes.com/recipes/blackberry-swirl-cheesecake-102841.aspx (may not work)