Strawberry Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 70g butter, melted
• 500g block PHILADELPHIA Cream Cheese, softened
• 400g can condensed milk
• 1 tablespoon gelatine, dissolved in 1/4 cup boiling water
• juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 250g punnet strawberries, roughly chopped
• 1/4 cup red currant jelly
• 2 teaspoons water
• sliced fresh strawberries

1. Combine biscuit crumbs and butter, press into base of a lined and greased 20cm spring form pan; chill.
2. Beat Philly* until smooth.
3. Add condensed milk and lemon juice and beat until smooth.
4. Fold through the gelatine mixture and chopped strawberries.
5. Pour into prepared base, chill 3 hours or until set.
6. Heat redcurrant jelly and water in the microwave for 30 seconds or until runny.
7. Cool.
8. Arrange sliced strawberries over the cheesecake, brush with redcurrent glaze and serve.

sweet biscuit crumbs, butter, condensed milk, gelatine, lemon, punnet strawberries, red currant, water, fresh strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-cheesecake-103104.aspx (may not work)