Chocolate Pecan Cake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 3 x 250g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup brown sugar
• 3/4 cup chopped pecan nuts
• 200g TOBLERONE* Dark Chocolate, melted
• 2 x 55g eggs, lightly beaten
• Topping
• 1/2 cup hazelnuts
• 60g white chocolate, melted

1. Combine biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
2. Beat Philly* until smooth, stir in sugar, nuts, Toblerone* and eggs.
3. Pour into prepared crumb crust and sprinkle with almonds; bake in oven (160C) for 60 minutes.
4. Allow to cool in oven.
5. Chill 2 hours.

base, sweet biscuit crumbs, butter, filling, cream cheese, brown sugar, nuts, toblerone, eggs, topping, hazelnuts, white chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-pecan-cake-102895.aspx (may not work)