Jessie's Avocado and Lime Cheesecake

• 1 1/4 cup plain biscuit crumbs 
• ¼ cup finely chopped macadamias, toasted 
• 80g butter, melted
• 500g PHILADELPHIA Block Cream Cheese, softened 
• 2 avocadoes, well mashed
• ¾ cup caster sugar 
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• Finely grated rind and juice of 2 limes
• 1 cup thickened cream, softly whipped
• Berries for serving, optional
• Berry sauce for serving, optional

1. COMBINE the biscuit crumbs, macadamias and butter then spoon into the base of 8 x 300ml serving glasses. Chill until firm. 
2. BEAT the PHILLY, avocado and sugar with an electric mixer until smooth. Add the gelatine and lime juice and beat until smooth. Gently fold through the cream and lime rind. 
3. SPOON the PHILLY mixture evenly into the 8 glasses. Chill for 2 hours or until set. Decorate with fresh berries and berry sauce if desired.

Tip: This cheesecake can be made easily in a 20cm springform pan.