Cherry Toblerone Cheesecake

• 1 1/4 cups chocolate biscuit crumbs
• 2 tablespoons coconut
• 60g butter, melted
• 500g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 100g TOBLERONE White Chocolate, melted
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
• 300ml thickened cream
• 425g can black pitted cherries, drained, liquid reserved
• 1/4 cup caster sugar
• 2 teaspoons arrowroot, combined with 1 tablespoon cold water

1. COMBINE biscuit crumbs, coconut and butter then press into the base of 22cm springform pan, chill.
2. BEAT PHILLY and sugar using an electric mixer until smooth. Add chocolate and gelatine mixture and beat until combined, then beat in cream.
3. SCATTER half the cherries over the prepared base and pour over the filling. Chill until set.
4. COMBINE reserved cherry liquid, sugar and arrowroot mixture in a small saucepan over a low heat until sugar has dissolved and syrup has thickened. Stir in remaining cherries, take off heat and cool. Serve over chilled cheesecake.

Tip: For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.