Crust
150 g Digestive biscuits, crushed
50 g Dansukker Brown Sugar Dry
50 g chopped hazelnuts
100 g melted butter or margarine

Filling
400 g Philadelphia cream cheese light
95 g Dansukker Dark Muscovado Sugar
200 ml crème fraîche
50 g chopped hazelnuts

To decorate
Fruit or berries
Dansukker Icing Sugar

Mix together the ingredients for the crust. Press the mixture into a pie dish about 24 cm in diameter, or 6 individual ramequins. Bake in the lower part of the oven at 175 °C for 10 minutes. Beat the cream cheese until smooth. Add the remaining ingredients. Pour the filling into the crust and bake for a further 30 minutes. Set aside to cool. Decorate with your favourite fruits and/or berries. Dust lightly with icing sugar just before serving.

If preferred, allow the crust to cool without filling it, then pour in the filling without baking it. Decorate with fruit and/or berries.