Peanut Butter Cheesecake

Ingredients

• 1 1/4 cups crushed Nice biscuits
• 1 cup caster sugar
• 1 tablespoon sugar
• 1 teaspoon orange juice
• 1/2 cup KRAFT Smooth Peanut Butter
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 2 eggs
• 2 tablespoons lime juice
• 2 teaspoons vanilla essence
• 2/3 cup icing sugar
• 500g block PHILADELPHIA Cream Cheese, softened
• 80g butter, melted

Method

• Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined 21cm (8”) springform tin. Chill.
• Combine the peanut butter, icing sugar and brown sugar until smooth. Form into balls, reserving 2 tablespoons of mixture, and drop over prepared base.
• Beat together the PHILADELPHIA, caster sugar, lime juice, vanilla and orange juice using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Pour over peanut mixture and crumble reserved peanut mixture over the top.
• Bake at 160°C for 40 minutes, until still slightly wobbly in centre. Allow to cool in oven with door ajar then refrigerate until set. Cut into wedges to serve.