COMBINE the biscuit crumbs, coconut and butter, then press into the bases of 6 x 10cm greased springform pans. Chill
Chocolate Curls
Ingredients
250g CADBURY Milk Chocolate Melts, melted and cooled slightly
Method
Baking paper or disposable plastic piping bags are the easiest for piping.
Snip off 1cm from the tip of the bag to fit a piping nozzle, or snip off only the tip for line piping. Or at a pinch, use a resealable sandwich bag with the corner snipped off
Trace the desired shapes onto a piece of paper and secure on a tray. Place a sheet of baking paper over the top and pipe the melted chocolate. Allow it to set
Filling
Ingredients
500g PHILADELPHIA Block Cream Cheese, softened
1/4 cup caster sugar
2 1/2 teaspoons gelatine dissolved in 1/4 cup boiling water
250g CADBURY Milk Chocolate Melts, melted and cooled slightly
1 1/2 cups thickened cream, softly whipped
Fresh berries, for decoration
Method
BEAT the PHILLY and sugar with an electric mixer until just smooth. Add the gelatine and chocolate and mix until smooth, then fold through the whipped cream
POUR the mixture evenly over the prepared bases. Chill for 2 hours or until set. Decorate with fresh berries and chocolate curls prior to serving
Tips & Hints
For a large cheesecake, pop all the mixture into a 22cm springform pan
