Hazelnut Liqueur Cheesecake Recipe | PHILADELPHIA FacebookPinterestEmail

COMBINE biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.SPRINKLE gelatine over cold water, heat in a saucepan or microwave (HIGH for 30 seconds) until dissolved.BEAT PHILLY until smooth, gradually blend in sugar, hazelnuts, chocolate, liqueur and whipped evaporated milk. Pour into prepared crumb crust, and chill until firm.DECORATE sides with hazelnuts and top with shavings of chocolate.