What you need
1½ cups sweet biscuit crumbs
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup sour cream
250g CADBURY White Chocolate Melts, melted and cooled slightly
1 bunch rhubarb, washed and trimmed
2-3 tablespoons caster sugar, extra
How to make it
- COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling into the prepared base. Cut and arrange rhubarb over the top of the cheesecake then sprinkle with extra sugar.
- BAKE in a moderately slow oven 160oC for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill.