Lemon Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 tablespoon lemon jelly crystals
• 1/2 cup boiling water
• 500g block PHILADELPHIA Cream Cheese, softened
• 150ml can evaporated milk, chilled and whipped
• 1/2 cup caster sugar
• 1/4 cup lemon juice
• 1 tablespoon grated lemon rind

1. Combine biscuit crumbs and butter.
2. Press into the base of a 20cm spring form pan; chill.
3. Blend the jelly crystals into the boiling water until dissolved.
4. Beat Philly* until softened, stir in all remaining ingredients until well blended.
5. Pour into prepared crumb crust.
6. Chill for 2 - 3 hours or overnight before serving.

base, sweet biscuit crumbs, butter, filling, lemon jelly crystals, boiling water, milk, caster sugar, lemon juice, lemon rind

Taken from www.kraftrecipes.com/recipes/lemon-cheesecake-102995.aspx (may not work)