Easter Marbled Cheesecake

Base

• 1¼ cups chocolate biscuit crumbs
• 80g butter, melted

Filling

• 500g PHILADELPHIA Block Cream Cheese, softened
• ¼ cup caster sugar
• 2 teaspoons gelatine dissolved in ¼ cup boiling water
• 200g CADBURY White Chocolate Melts, melted and cooled slightly
• 1 cup thickened cream, softly whipped
• 125g CADBURY Dark Chocolate Melts, melted and cooled slightly

Serving Suggestion

• White Chocolate Collar, for decoration, made with 500g CADBURY White Chocolate Melts (or milk or dark)
• CADBURY Chocolate Eggs, for decoration
• Ribbon, for decoration

1. COMBINE the biscuit crumbs and butter. Press into the base of a greased 20cm springform pan. Chill.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and white chocolate until smooth, then fold through the whipped cream.
3. POUR the mixture over the prepared base. Spoon dark chocolate randomly over cheesecake mixture and swirl gently with a round bladed knife to create a marbled effect. Chill for 2 hours or until set. Decorate with White Chocolate Collar, ribbon and chocolate eggs prior to serving.

White Chocolate Collar

1. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate and stir until smooth. Cool slightly.
2. SPREAD the chocolate onto baking paper to make four strips approximately 20cm x 8cm. Allow to firm. Trim each along the edges to neaten then cut each strip into 4 even pieces (the tops of the pieces may be trimmed at an angle to give a random appearance).
3. PRESS the chocolate pieces around the sides of the cheesecake, allowing a 1cm overlap, and secure with a ribbon. Pin to secure if necessary (ensure pin is removed prior to slicing and serving). Makes 1 collar, sufficient for a 20cm cake.