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 Baking Milk Chocolate, melted and cooled slightly
Chocolate curls, to decorate
1. COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 20cm springform pan. Chill.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream.
3. 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.
This tempting beauty marries two greats; swirls of chocolate in a luscious cheesecake base.