Lemon Curd Cheesecake

• Biscuit base
• 1 1/4 cup biscuit crumbs
• 80g butter, melted
• Chilled filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup ETA* Lemon Spread
• 3 teaspoons gelatine, dissolved in 1/4 cup water
• 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 cup cream, lightly whipped
• Lemon topping
• 1/2 cup caster sugar
• 1/2 cup water
• 2 lemons, thinly sliced

1. Mix the biscuit crumbs and butter.
2. Press into a buttered and lined 22cm spring form pan.
3. Chill.
4. Beat the Philly* until smooth; mix in lemon spread.
5. Fold in the gelatine mixture, lemon juice and the cream.
6. Pour into prepared crust and refrigerate for 2-3 hours or until set.
7. Decorate with lemon topping and serve.
8. Lemon Topping: Combine sugar and water over medium heat until dissolved; add lemons.
9. Bring to boil; reduce heat and simmer for 10 minutes or until lemons and soft and syrup is thick.
10. Place on cheesecake while still warm.

biscuit base, biscuit crumbs, butter, filling, gelatine, lemon juice, cream, lemon topping, caster sugar, water, lemons

Taken from www.kraftrecipes.com/recipes/lemon-curd-cheesecake-103507.aspx (may not work)