Ginger Glass Cheesecake

• 1 cup sweet biscuit crumbs
• 1/2 cup mixed nuts, toasted, chopped
• 1/4 cup shredded coconut
• 80g butter, melted
• 750g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 3 eggs, lightly beaten
• 1/4 cup sour cream
• 1 tablespoon flour
• 60g ginger in syrup, drained, very thinly sliced

Garnish

• 2 tablespoons ginger in syrup, extra, finely chopped

1. COMBINE biscuit crumbs, nuts, coconut and butter. Press mixture into the base of a buttered and lined 22cm springform pan. Chill.
2. BEAT PHILLY, sugar, and lemon juice until smooth. Add the eggs, sour cream and flour and beat until just combined. Stir in half of the ginger.
3. POUR the filling into the prepared base and top with the remaining ginger. Bake in a 160°C oven for 1 hour or until firm. Allow to cool in oven. (Cool 3-4 hours before serving). Top with extra ginger to serve.