What you need
1¼ cups biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar, extra
2 teaspoons gelatine dissolved in ¼ cup boiling water
220g CADBURY Dark Chocolate Melts, melted and cooled slightly
1 cup cream, softly whipped
12 CADBURY Creme Eggs, halved for decoration
Fresh raspberries, optional
- COMBINE the crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill until firm.
- BEAT the PHILLY and extra sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Pour over base and refrigerate for 3 hours or until set.
- REMOVE the cheesecake from the pan and place onto a serving plate. Top with halved Creme Eggs and raspberries. Serve immediately.
For more recipes visit philly.com.au.