Bistro Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 80g butter, melted
• Filling
• 750g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 3/4 cup caster sugar
• 2 tablespoon fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 x 55g eggs, lightly beaten
• Topping
• 1/2 cup each flaked almonds and shelled pistachio nutss
• 1 cup bought caramel ice-cream topping

1. Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan.
2. Chill.
3. Beat Philly* for 2 minutes or until smooth.
4. Add sugar, lemon juice and eggs, continue beating until smooth.
5. Pour onto prepared crumb crust and bake at 150C for 60 minutes.
6. Allow cooling completely in the oven.
7. Serve dusted with icing sugar and fresh berries.

base, sweet biscuit crumbs, butter, filling, block philadelphia, caster sugar, lemon juice, eggs, topping, pistachio nutss, caramel icecream

Taken from www.kraftrecipes.com/recipes/bistro-cheesecake-102839.aspx (may not work)