Coffee Liqueur and Hazelnut Cheesecake

• 1 cup chocolate biscuit crumbs
• 60g unsalted butter, melted
• 50g hazelnuts, toasted, skins removed, roughly chopped
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1 cup thickened cream
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 1 teaspoon instant coffee, dissolved in
• 80ml coffee liqueur
• Hazelnut Praline
• 1 cup caster sugar
• 1/4 cup water
• 100g hazelnuts, toasted, skins removed, roughly chopped

1. Mix the biscuit crumbs, butter and hazelnuts.
2. Press into a lined 20cm spring form pan.
3. Chill.
4. Beat Philly* and sugar until smooth.
5. Beat in the cream.
6. Fold in the gelatine and coffee mixes.
7. Pour into prepared crust and refrigerate for 2-3 hours or until set.
8. Bring the sugar and water to the boil without stirring.
9. When mixture starts to turn golden, remove from heat.
10. Stir through hazelnuts and pour onto a lined oven tray.
11. Allow to cool, then break into pieces.
12. Serve over the cheesecake.

chocolate biscuit crumbs, unsalted butter, hazelnuts, caster sugar, cream, gelatine, instant coffee, hazelnut praline, caster sugar, water, hazelnuts

Taken from www.kraftrecipes.com/recipes/coffee-liqueur-hazelnut-cheesecake-103961.aspx (may not work)