Double Chocolate Cheesecake

• Base
• 10 OREO* Original Cookies , crushed
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 teaspoons gelatine, dissolved in 1/4 cup boiling water, cooled
• 200g TOBLERONE* Milk Chocolate, melted
• 1 1/4 cups cream, softly whipped
• 2 cups mixed berries
• 1 quantity TOBLERONE* Fondue (see recipe search), to serve

1. Microwave the cookies for 30-60 seconds, or until warm and cream is softened throughout.
2. Press firmly into the base of a greased 20cm spring form pan.
3. Chill until firm.
4. Beat the Philly* and sugar until smooth.
5. Stir in the gelatine mixture and fold in the melted chocolate and the cream.
6. Pour the filling into the prepared base, refrigerate 3 hours or until set.
7. Drizzle with Toblerone* Fondue and serve with mixed berries.

base, oreo, filling, caster sugar, gelatine, toblerone, cream, mixed berries, quantity toblerone

Taken from www.kraftrecipes.com/recipes/double-chocolate-cheesecake-103994.aspx (may not work)