Mango Swirl Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 80g butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 teaspoons grated orange rind Safeway 1 lb For $0.79 thru 02/09
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 cup cream, lightly whipped
• 2 large mangos, chopped
• Garnish
• mango slices and shredded coconut, optional, to serve Whole Foods 2 ea For $4.00 thru 02/09

1. Combine biscuit crumbs and butter and press into the base of a greased 22cm springform pan.
2. Beat the Philly* and sugar using an electric mixer until smooth.
3. Beat in the lemon juice, rind and gelatine mixture until well combined.
4. Fold in the cream and 3/4 of the mango.
5. Pour mixture over prepared base.
6. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake.
7. Refrigerate 3 hours or until set.
8. Serve with extra mango slices and toasted coconut.

sweet biscuit crumbs, butter, filling, sugar, lemon juice, orange rind, gelatine, cream, mango

Taken from www.kraftrecipes.com/recipes/mango-swirl-cheesecake-103278.aspx (may not work)