Cheesecakes!

As requested, here are the recipes for the previous cheesecake i mentioned earlier.
Tell me how it goes after u guys try it ok?


TOBLERONE CHOCOLATE CHEESECAKE
1 cup plain chocolate biscuit crumbs
1/3 cup butter, melted
2 x 250g Philadelphia Brand cream cheese, softened at room temperature (actually any brand would do)
3 teaspoons gelatine dissolved in 1/2 cup boiling water
3/4 cup caster sugar
100g Toblerone Swiss Milk or Dark Chocolate, melted
1/2 cup cream

MIX biscuit crumbs & butter and press into the base of a 20cm springform pan. Chill.
BEAT the cream cheese with an electric mixer until soft. Add gelatine mixture, caster sugar, melted Toblerone chocolate & cream, blend until smooth.
POUR onto crumb base & chill in refridgerator (2-3 hours or overnight). Garnish with chocolate shavings & strawberries.


PHILLY 3-STEP CLASSIC LEMON CHEESECAKE
1 cup sweet biscuit crumbs
1/3 cup butter, melted
2 x 250g Philadelphia Brand cream cheese, softened at room temperature (any brand would do)
2 teaspoons gelatine dissolved in 1/4 cup boiling water
1 x 400g can sweetened condensed milk
1/2 cup lemon juice
2 tablespoons grated lemon rind

MIX biscuit crumbs with melted butter and press into base of a 20cm springform pan. Chill.
BEAT the cream cheese with an electric beater until smooth, mix in gelatine mixture, condensed milk, lemon juice & rind.
POUR onto crumb base and chill in refridgerator (2-3 hours or overnight). Top with a selection of fresh fruits and serve.


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