Dark and White Chocolate Cheesecake

• 1 1/4 cups chocolate biscuit crumbs
• 80 g butter, melted
• 500 g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup caster sugar
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water
• 100 g CADBURY Dark Baking Chocolate, melted
• 100 g CADBURY White Baking Chocolate, melted
• 1 cup cream, softly whipped
• CADBURY Mini Easter Eggs, for decoration
• Fresh raspberries, for decoration

1. COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan.
2. Chill until firm.
3. BEAT the PHILLY and sugar with an electric mixer until smooth.
4. Stir through the gelatine.
5. Divide mixture into 2, fold dark chocolate through one half of the mixture and white chocolate through the other.
6. Fold half the whipped cream through each.
7. SPOON mixtures over the prepared base.
8. Use a knife to swirl the mixture into a marble effect.
9. Chill for 2 hours or until set.
10. Decorate with chocolate eggs and raspberries prior to slicing.

chocolate biscuit crumbs, butter, caster sugar, gelatine, cadbury, chocolate, cream, easter, fresh raspberries

Taken from www.kraftrecipes.com/recipes/dark-white-chocolate-cheesecake-133638.aspx (may not work)