Pina Colada Cheesecake

• Base
• 1 cup coconut biscuits, crushed
• 1/4 cup butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 1/2 cup pineapple juice
• 1/4 cup lemon juice
• 1 1/2 tablespoons gelatine dissolved in 1/3 cup hot water
• 2 teaspoons Malibu rum (optional)
• Topping
• seasonal fruits
• toasted coconut flakes

1. Combine biscuit crumbs and butter.
2. Press into the base of a 20cm spring form pan; chill.
3. Beat Philly* and sugar with an electric mixer until smooth.
4. Add sour cream and beat until smooth.
5. Stir in juices, gelatine mixture and rum until well combined.
6. Pour into prepared base and chill until firm.
7. Decorate with fruits and coconut flakes.

base, coconut biscuits, butter, filling, caster sugar, sour cream, pineapple juice, lemon juice, gelatine, malibu rum, topping, fruits, coconut flakes

Taken from www.kraftrecipes.com/recipes/pina-colada-cheesecake-103046.aspx (may not work)