Chocolate Gingerbread Cheesecake

25 Mins

Prep time

45 Mins

Cooking time

Serves 12

What you need

2 x 90g pkts gingerbread babies, reserve 20 for decoration and make remainder into biscuit crumbs
1/3 cup ground almonds
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
1 teaspoon vanilla
4 eggs
1 cup thickened cream
220g CADBURY Milk Baking Chocolate, melted
1 teaspoon cinnamon
½ teaspoon allspice
120g CADBURY Milk Baking Chocolate extra, cut into rough chunks

COMBINE the crushed gingerbread with the almonds and melted butter then press into the base of a greased and fully paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
BEAT the PHILLY, sugar and vanilla until smooth. Add the eggs, cream, chocolate and spices, stir until combined then pour the filling over the prepared base.
BAKE in a moderately slow oven 160°C for 20 minutes, then press reserved gingerbread babies and chocolate chunks into the top of the cheesecake. Return to the oven a further 25 minutes or until just set. Cool in the oven with door ajar. Chill.

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