Streusel Coffee Cheesecake

• 1 1/4 cup coffee milk biscuit crumbs
• 80g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 1 cup caster sugar
• 1 1/2 tablespoons cornflour
• 3 eggs, lightly beaten
• 2 cups cream
• 2 teaspoons vanilla essence
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• Streusel topping
• 3/4 cup plain flour
• 3 teaspoons cinnamon
• 80g butter
• 1/3 cup brown sugar, lightly packed

1. Combine biscuit crumbs and butter.
2. Press into a lined 22cm springform pan.
3. Chill.
4. Beat Philly* until smooth, add sugar and beat until dissolved.
5. Add cornflour, eggs, cream, vanilla, and lemon juice, beat until combined.
6. Pour into prepared pan.
7. Coarsely grate topping over the cake; bake at 160C for 1 1/4 hours or until just set.
8. Allow to cool in the oven with the door ajar for 1 hour.
9. Cool for a further 2-3 hours before serving.
10. Serve at room temperature.
11. Topping: Sift flour and cinnamon into a bowl, rub in butter and stir through sugar.
12. Press mixture into a ball, cover; freeze for 30 minutes or until firm.

coffee milk, butter, filling, cream cheese, caster sugar, cornflour, eggs, cream, vanilla essence, lemon juice, streusel topping, flour, cinnamon, butter, brown sugar

Taken from www.kraftrecipes.com/recipes/streusel-coffee-cheesecake-103628.aspx (may not work)