1 & 1/4 cup chocolate biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
1/4 cup caster sugar
2 teaspoons gelatine dissolved in 1/4 cup boiling water
100g Cadbury Dark Baking Chocolate, melted
100g Cadbury White Baking Chocolate, melted
1 cup cream, softly whipped
CADBURY Mini Easter Eggs, for decoration
Fresh raspberries, for decoration
Combine the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill until firm.
Beat the Philly and sugar with an electric mixer until smooth. Stir through the gelatine. Divide mixture into 2, fold dark chocolate through one half of the mixture and white chocolate through the other. Fold half the whipped cream through each.
Spoon mixtures over the prepared base. Use a knife to swirl the mixture into a marble effect. Chill for 2 hours or until set. Decorate with chocolate eggs and raspberries prior to slicing.