Brown Sugar Cheesecake with Warm Bourbon Sauce

• 1 1/4 cups plain chocolate biscuit crumbs
• 80g butter, melted
• 500g PHILADELPHIA Block Cream Cheese, softened
• 3/4 cup brown sugar
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• 1 teaspoon vanilla bean paste
• 1 cup thickened cream, whipped
• 3/4 cup brown sugar, extra
• 1/2 cup thickened cream, extra
• 80g butter, extra, chopped
• 1/4 cup bourbon
• Almond praline, for decoration, optional

Method

• COMBINE the biscuit crumbs and butter. Press into the base of a greased and lined 20cm springform pan. Chill.
• BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream. Pour mixture into prepared base and refrigerate for 3 hours or overnight.
• COMBINE the remaining ingredients in a saucepan and cook, stirring over a low heat for 7–10 minutes until thickened. Cut the cheesecake into slices and place on serving plates, top with praline and a drizzle of sauce. Serve immediately.