
- 1.25 cup chocolate biscuit crumbs
- 80 g butter , melted
- 500 g PHILADELPHIA Block Cream Cheese
- 80 g caster sugar
- 2 teaspoons Gelatine, dissolved in ¼ cup boiling water
- 200 g CADBURY Baking 70% Cocoa Dark Chocolate , melted
- 1 cup sour cream
- 680 g Pitted Sour Cherries , well drained and juice reserved
- 1 bunch Fresh Cherries , for serving
- Chocolate shavings , for serving
INGREDIENTS
TIME

- PREP TIME 35 min
- COOK TIME 0 min
METHOD
- 1
- COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill until firm.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the sour cream and cherries.
- POUR the mixture over the prepared base. Chill for 2 hours or until set.
- REDUCE the cherry juice to a syrup by simmering in a saucepan for 10-15 minutes. Cool.
- TOP cheesecake with cherries and chocolate and serve with a drizzle of syrup.
SHARE AND PRINT
PER SERVING
- 0
* Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs. To learn more visit www.betreatwise.info
TYPICAL VALUES PER SERVING
- 0


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