Orange Ginger Cheescake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 2/3 cup natural yoghurt
• grated rind of two oranges Safeway 1 lb For $0.79 thru 02/09
• 1 1/2 tablespoons crystallised ginger, chopped
• 1 tablespoon gelatine, dissolved in
• 1/2 cup boiling water
• 1/2 cup orange juice
• Topping
• orange segments King Sooper's 1 lb For $0.99 thru 02/09
• crystallised orange rind Safeway 1 lb For $0.79 thru 02/09

1. Mix biscuit crumbs and butter, press into the base of a 20cm springform pan.
2. Chill.
3. Beat Philly* with an electric mixer until soft.
4. Add castor sugar, yoghurt, rind, ginger, gelatine mixture and orange juice and mix until smooth.
5. Pour onto crumb base and chill in refrigerator for 2-3 hours or overnight.
6. Decorate with orange segments and crystallised orange rind.

base, sweet biscuit crumbs, butter, filling, caster sugar, natural yoghurt, grated rind, ginger, gelatine, boiling water, orange juice, topping, orange segments, orange rind

Taken from www.kraftrecipes.com/recipes/orange-ginger-cheescake-103026.aspx (may not work)