Chocolate Dusted Cappuccino Cheesecake

• 1 cup caffe latte (or chocolate, if you prefer) biscuits, crushed
• 60g butter, melted

Cappuccino Layer:

• 250g PHILADELPHIA Block Cream Cheese, softened
• 1/3 cup caster sugar
• 1 1/2 tablespoons instant coffee, dissolved in 1 tablespoon boiling water
• 1 1/2 teaspoons gelatine, dissolved in 1 1/2 tablespoons boiling water
• 1/2 cup cream

Vanilla Layer:

• 250g PHILADELPHIA Block Cream Cheese, extra, softened
• 1/3 cup caster sugar
• 3 teaspoons vanilla essence
• 1 1/2 teaspoons gelatine, dissolved in 1 1/2 tablespoons boiling water
• 1/2 cup cream, whipped
• drinking chocolate, to dust
• chocolate coated coffee beans, to serve

1. COMBINE the biscuit crumbs and butter and press into the base of a greased and base-lined 20cm springform tin. Chill.
2. BEAT the PHILLY and sugar using an electric mixer until smooth. Beat in the coffee and gelatine mixtures and cream until well combined. Pour over the prepared base and chill until just set.
3. BEAT the remaining PHILLY, sugar and vanilla until smooth. Beat in the gelatine mixture. Fold in the whipped cream and pour over the coffee layer.
4. REFRIGERATE until set. Dust with drinking chocolate and decorate with chocolate coffee beans.