Black Forest Cheesecake

• 250g plain chocolate biscuits, crushed
• 125g butter, melted
• 425g can pitted black cherries, drained, liquid reserved
• 2 tablespoons caster sugar
• 1 tablespoon rum
• 1 tablespoon cornflour
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1 tablespoon gelatine, dissolved in 1/2 cup boiling water, cooled
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• 300ml thickened cream, whipped

1. Combine biscuit crumbs and butter and press into the base and sides of a greased 22cm (8) springform tin.
2. Refrigerate for 15 minutes.
3. Place the reserved cherry liquid in a small saucepan along with the sugar, rum and cornflour.
4. Stir over heat until it comes to boil.
5. Set aside to cool.
6. Beat the Philly* and sugar using an electric mixer until smooth.
7. Add the gelatine mixture and lemon juice and beat until well combined.
8. Fold in the whipped cream.
9. Spoon 1/2 the mixture and 1/2 the cherries into the prepared base.
10. Repeat with remaining mixture and cherries.
11. Pour over the thickened cherry topping, then lightly swirl through mixture with a fork.
12. Refrigerate 3 hours or overnight until set.

chocolate, butter, black cherries, caster sugar, rum, cornflour, caster sugar, gelatine, lemon juice, cream

Taken from www.kraftrecipes.com/recipes/black-forest-cheesecake-104966.aspx (may not work)