BISTRO CHEESECAKE

CRUMB CRUST
2 cups (8 oz.) Arnott’s Nice Biscuits, crumbed
1 teaspoon, cinnamon
4 oz butter, melted

FILLING
1 1/2 lb PHILADELPHIA BRAND Cream Cheese, softened at room temperature
1 cup sugar
1 dessertspoon lemon juice
1 teaspoon vanilla essence
2 eggs

CRUMB CRUST
Combine biscuit crumbs, cinnamon and melted butter, press into a butter 8-inch spring form pan. Chill.
FILLING
Beat Cream Cheese and sugar until smooth, add lemon juice, vanilla essence and eggs one at a time, beating constantly.
Pour into prepared crumb crust and bake in a slow oven (275 F to 300 F) for 45 minutes. Leace in oven to cool Chill.
Decorate with whipped cream, nutmeg and strawberries.


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