Baked Oreo Italian Cheesecake

• 10 OREO* Original Cookies , processed into crumbs
• 1/2 cup dried mixed fruit
• 2 tablespoons Marsala
• 750g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tablespoon orange juice
• 2 teaspoons grated orange rind
• 2 teaspoons vanilla
• 3 eggs, lightly beaten
• 2 tablespoons sour cream
• 1 tablespoon flour
• 100g dark chocolate melts, melted
• 30g flaked almonds

1. Press crumbs into the base of a lined 20cm spring form pan.
2. Heat gently the dried fruit and Marsala for 3 minutes until plump, cool
3. Beat the PHILLY until smooth add the sugar, orange juice, rind and vanilla, beat gently until smooth.
4. Add the eggs, cream and flour, beat until combined.
5. Fold through the mixed fruit.
6. Pour into the prepared pan.
7. Swirl through the melted chocolate and top with the almonds.
8. Bake at 160C for 1 hour and 10 minutes.
9. Allow to cool in the oven before serving.

oreo, mixed fruit, marsala, cream cheese, sugar, orange juice, orange rind, vanilla, eggs, sour cream, flour, chocolate melts, almonds

Taken from www.kraftrecipes.com/recipes/baked-oreo-italian-cheesecake-103989.aspx (may not work)