Creamy Vanilla Cheesecake

• Base
• 1 1/2 cups Hazelnut Crunch biscuit crumbs
• 80g butter, melted
• 1/2 cup hazelnuts, roasted and finely chopped
• Filling
• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 1/2 cup caster sugar
• 2 x 55g eggs, separated
• 2 teaspoon gelatine dissolved in
• 1/4 cup boiling water
• 1 cup thickened cream
• 2 teaspoon natural vanilla essence
• Topping
• icing sugar to dust
• extra chopped hazelnuts

1. Combine biscuit crumbs, butter and hazelnuts together and press into the base of a lightly greased 24cm springform pan.
2. Beat Philly* for 2 minutes or until smooth.
3. Add sugar, egg yolks, dissolved gelatine, cream and vanilla essence and mix until well combined.
4. In a separate bowl, beat egg whites until soft peaks form.
5. Fold through Philly* mixture.
6. Pour mixture onto prepared crumb crust and refrigerate several hours or overnight until set.
7. Serve sprinkled with extra chopped hazelnuts and a dusting of icing sugar.

base, hazelnut crunch biscuit crumbs, butter, hazelnuts, filling, caster sugar, eggs, gelatine, boiling water, cream, natural vanilla, topping, icing sugar, hazelnuts

Taken from www.kraftrecipes.com/recipes/creamy-vanilla-cheesecake-102923.aspx (may not work)