Very Berry Cheesecake

1¼ cups sweet biscuit crumbs

80g butter, melted

500g PHILADELPHIA Block Light Cream Cheese, softened

1/2 cup caster sugar

200g reduced fat blueberry yoghurt

1 tablespoon gelatine dissolved in ¼ cup boiling water

½ cup blueberry puree

Blueberries, extra, for decorating, optional

1. COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill. 
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the yoghurt and gelatine and mix until smooth. Fold through the blueberry puree.
3. POUR the filling over the prepared base. Refrigerate for 3 hours or until set. Decorate with extra blueberries if desired, slice and serve.