Milk Chocolate Toblerone Cheesecake

• 1 cup sweet biscuit crumbs
• 1/2 cup ground almonds
• 1/3 cup butter, melted
• 1 tablespoon gelatine dissolved into 1/4 cup hot water
• 500g PHILADELPHIA Block Cream Cheese, softened
• 1/3 cup caster sugar
• 100g TOBLERONE Milk Chocolate, melted (see note below)
• grated rind of 1 orange
• 1 1/2 tablespoons Grand Marnier Liqueur
• 1 1/2 cups cream, lightly whipped
• 1/2 cup orange marmalade, warmed
• 310g can mandarin segments, drained

1. COMBINE biscuit crumbs, ground almonds and butter, press into the base of 20cm spring form pan; chill.
2. STIR gelatine into hot water, heat in saucepan or microwave (30 seconds on HIGH) until dissolved.
3. BEAT PHILLY until smooth, add sugar, chocolate, orange rind, liqueur and cream.
4. POUR into prepared crumb crust, chill until firm.
5. HEAT orange marmalade until melted, pour over mandarin segments to decorate cheesecake.

Tip: Melt chocolate in a double boiler over boiling water, or in the microwave in a flat dish on HIGH for 60 seconds.