Rocky Road Cheesecake
1 1/4 cup chocolate ripple biscuits
1/2 cup thickened cream
1/4 cup caster sugar
1/4 cup dessicated coconut
1/4 cup crunchy peanut butter
100g cup red glace cherries, chopped
2 cups marshmallows, halved
2 teaspoons gelatine dissolved in 1/4 cup boiling water
200g chocolate milk melts, melted
500g block PHILADELPHIA Cream Cheese , softened
60g butter, melted
Combine biscuit crumbs, coconut, butter and peanut butter, press into the base of a lined 22cm springform pan. Chill in freezer for 10 minutes.
Beat PHILLY and caster sugar until smooth. Add chocolate, cream and gelatine, mixing until smooth. Fold through glace cherries and marshmallows.
Pour mixture into prepared crust and chill for 3 hours until set.