This tempting beauty marries two greats; swirls of chocolate in a luscious cheesecake base.
What you need
1¼ cups sweet biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, chopped and softened
¾ cup caster sugar
3 teaspoons gelatine, dissolved in ¼ cup boiling water
2 teaspoons vanilla extract
1 cup thickened cream, lightly whipped
100g CADBURY Milk Baking Chocolate, melted and cooled slightly
Chocolate curls, to decorate
- COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 20cm springform pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream.
- POUR half the mixture into the prepared base and then stir the melted chocolate through the remaining mixture. Pour over the top of the vanilla mixture, then use a spoon to gently swirl the two mixtures together. Refrigerate 3 hours or overnight. Serve slices decorated with chocolate curls.