1¼ cup chocolate biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
¼ cup caster sugar
2 teaspoons gelatine dissolved in ¼ cup boiling water
200g CADBURY Milk Baking Chocolate, melted
1 cup cream, softly whipped
Fresh berries, for decoration
Chocolate curls, for decoration, optional
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 whipped cream.
POUR the mixture over the prepared base. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to slicing.