Mango Liqueur Cheesecake

• Base
• 1 1/2 cups sweet biscuit crumbs
• 1/2 cup butter, melted
• 2 tablespoons cocoa
• Filling
• 2 tablespoons gelatine dissolved in
• 1/3 cup hot water
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1/2 cup orange juice
• 2 teaspoons grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 2 tablespoons Cointreau liqueur (optional)
• 1/2 cup cream, semi-whipped
• 3/4 cup mango slices, pureed (reserve a few for decoration)
• Topping
• mango slices

1. Combine biscuit crumbs, butter, cocoa.
2. Press into the base of a 22cm spring form pan; chill.
3. Beat Philly* until smooth, add the sugar, orange juice, lemon rind and gelatine mixture, blend well.
4. Fold in the Cointreau, cream and mango puree.
5. Pour into prepared crust and chill until firm.
6. Decorate with mango slices.

base, sweet biscuit crumbs, butter, cocoa, filling, gelatine, water, caster sugar, orange juice, lemon rind, liqueur, cream, mango, topping, mango

Taken from www.kraftrecipes.com/recipes/mango-liqueur-cheesecake-103004.aspx (may not work)