French Custard & Peach Cheesecake

• base
• 1 1/4 cups biscuit crumbs, roughly crushed
• 50g flaked almonds toasted and roughly crushed
• 80g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 1 cup caster sugar
• 1 1/2 tablespoons cornflour
• 3 eggs, lightly beaten
• 2 cups cream
• 2 teaspoons vanilla essence
• 1 teaspoon nutmeg
• Topping
• 3 peaches, cut into thin wedges or 2 cups drained canned peaches
• 1 tablespoon brown sugar

1. Combine crumbs, almonds and butter.
2. Press into a buttered and lined 22cm spring form pan.
3. Chill.
4. Beat Philly* and sugar until smooth.
5. Add cornflour, eggs, cream, vanilla and nutmeg, beat until combined.
6. Pour into prepared pan and bake 35 minutes in a 160 C oven.
7. Top with peaches and sugar, bake a further 60 minutes or until just firm.
8. Allow to cool in oven.
9. (Cool 2 - 3 hours before serving)

base, biscuit crumbs, butter, filling, cream cheese, caster sugar, cornflour, eggs, cream, vanilla essence, nutmeg, topping, peaches, brown sugar

Taken from www.kraftrecipes.com/recipes/french-custard-peach-cheesecake-103275.aspx (may not work)