What you need
1¼ cups chocolate biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
1 teaspoon cardamom
½ teaspoon chilli powder
2 tablespoons instant coffee
¼ cup boiling water
2 teaspoons gelatine
200g CADBURY Baking Dark Chocolate Melts, melted and cooled slightly
½ cup thickened cream, softly whipped
Poached Chilli Plums and CADBURY Bournville Cocoa, for dusting
1. COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill.
2. BEAT the PHILLY, condensed milk and spices with an electric mixer until just combined. Dissolve the coffee in the water, followed by the gelatine. Add the gelatine and chocolate to the PHILLY and mix until smooth. Gently fold through the cream. Pour the mixture over the prepared base. Chill for 3 hours or until set.
3. DUST the cheesecake with cocoa, slice and serve with Poached Chilli Plums.
This classic combination is rich and creamy with a tiny little kick. There's a subtle heat in every mouthful; chocolate just doesnﾒt get any hotter.