White Chocolate Cheesecake

• Base
• 1 1/2 cups chocolate cream filled biscuit crumbs
• 60g butter, melted
• Filling
• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 1/2 cup caster sugar
• 200g white chocolate buttons, melted
• 2 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1/2 cup thickened cream
• Topping
• 3/4 cup thickened cream, extra, whipped
• 1 tablespoon drinking chocolate, for dusting

1. Combine biscuit crumbs and butter together; press into the base of a lightly greased 22cm springform pan.
2. Chill.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Beat in melted white chocolate and gelatine mixture until well combined.
5. Add cream and continue beating until smooth.
6. Pour mixture onto prepared base and refrigerate 3 hours or overnight until set.
7. To serve, remove cheesecake from pan, spread over whipped cream and dust generously with drinking chocolate.

base, chocolate cream, butter, filling, caster sugar, white chocolate buttons, gelatine, cream, topping, cream, drinking chocolate

Taken from www.kraftrecipes.com/recipes/white-chocolate-cheesecake-103150.aspx (may not work)