Bistro Cheesecake with Ruby Quinces

• 1 1/4 cups sweet biscuit crumbs
• 1 teaspoon cinnamon
• 80 g butter, melted
• 750 g PHILADELPHIA Cream Cheese, softened
• 1 1/3 cups caster sugar
• 3 eggs, lightly beaten
• 1 cup sour cream
• 2 cups water
• 1 cup white wine
• 1 cup sugar
• 2 strips of lemon rind
• 1 cinnamon stick

1. COMBINE the biscuit crumbs, cinnamon and butter.
2. Press into the base of a greased and lined 24cm springform pan.
3. Chill.
4. BEAT the PHILLY and sugar with an electric mixer until smooth.
5. Beat in the eggs then stir through the sour cream.
6. Pour filling into the prepared base.
7. Bake in a moderately slow oven 160C for 4045 minutes or until just set.
8. Cool in the oven with door ajar.
9. Chill.
10. COMBINE the quinces, water, wine, sugar, rind and cinnamon in a 2 litre casserole dish.
11. Cover and bake in a slow oven 150C for 23 hours or until tender and pink.
12. Drain the quinces and cool.
13. Transfer the cooking liquid to a saucepan and boil until thick and syrupy.
14. Cool.
15. Cut the cheesecake into slices and place on serving plates, top with quinces and a drizzle of syrup.
16. Serve immediately.
17. HANDY TIP: When lining the pan for a baked cheesecake, extend the paper 34cm above the top of the springform pan.

sweet biscuit crumbs, cinnamon, butter, philadelphia cream cheese, caster sugar, eggs, sour cream, water, white wine, sugar, lemon rind, cinnamon

Taken from www.kraftrecipes.com/recipes/bistro-cheesecake-ruby-quinces-123926.aspx (may not work)