2 teaspoons gelatine, dissolved in 1/4 cup boiling water
150g CADBURY Dark Chocolate Melts, melted and cooled slightly
150g CADBURY White Chocolate Melts, melted and cooled slightly
2 teaspoons vanilla bean paste
300 mls thickened cream, whipped
1 punnet raspberries
2/3 cup roasted hazelnuts, halved, for serving
Chocolate sauce, for serving, optional
Method
COMBINE the biscuit crumbs, ground hazelnuts and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill
BEAT the PHILLY and sugar with an electric mixer until combined. Stir in the gelatine. Divide mixture in half and stir the dark chocolate into one half, and the white chocolate and vanilla into the other. Fold half of the cream through each
SPOON the dark choc mixture into the prepared base then carefully spoon the white layer over the top then sprinkle over the raspberries. Refrigerate for 3 hours or until set
SPRINKLE the hazelnuts over the cheesecake and drizzle with the chocolate sauce. Serve immediately
