Florentine Cheesecake

• Base
• 1 cup corn flakes, roughly crushed
• 1/2 cup sultanas
• 1/2 cup KRAFT Crunchy Peanut Butter
• 1/3 cup honey
• 1/4 cup chopped red glace cherries
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 cup thickened cream
• 3 teaspoons gelatine, dissolved in
• 1/4 cup boiling water
• 2 tablespoons lemon juice
• Topping
• 100g TOBLERONE* Dark Chocolate, melted

1. Combine base ingredients in a bowl and mix well.
2. Line the base and sides of a 20cm springform pan, press the mixture evenly onto the base.
3. Bake at 180C for 15 minutes or until lightly browned.
4. Beat the Philly* and sugar until smooth.
5. Add cream and beat until thick and creamy.
6. Fold through gelatine mixture and lemon juice.
7. Pour filling into the prepared crust and chill for 2-3 hours or until set.
8. Drizzle with melted chocolate and serve.

base, corn flakes, sultanas, crunchy peanut butter, honey, red glace cherries, filling, caster sugar, cream, gelatine, boiling water, lemon juice, topping, toblerone

Taken from www.kraftrecipes.com/recipes/florentine-cheesecake-103775.aspx (may not work)