Ingredients:

CRUST:

1. 1-1/2 cups graham cracker crumbs
2. 1/3 cup melted butter
3. ½ tsp cinnamon powder

FILLING :

1. 2 tbsp white gelatin powder
2. 1 can ( 450 g ) UFC Whole Kernel Corn , drained (reserve stock)
3. 1 pack (250 ml) all-purpose cream, chilled
4. 1 pack (225 g) cream cheese, softened
5. 1 tsp vanilla
6. 2-4 Tbsp condensed milk

TOPPING :

1. 1 Tbsp cornstarch
2. 2 Tbsp sugar

Procedure:

1. 1. Combine crust ingredients. Press into 8 inch round pan. Cover and chill for 30 minutes. Mix 1/3 cup corn stock with gelatin. Set aside.
2. 2. Whisk cream cheese until fluffy. Add cream and milk gradually while mixing . Then add gelatin and vanilla. Whisk until well blended. Fold in half of UFC Corn.
3. 3. Pour into prepared pan. Spread to flatten. Cover and shill for 1 hour.
4. 4. Combine topping ingredients with remaining corn stock. Heat until just thicken . Add remaining UFC Corn. Cool. Pour over cheesecake . Chill until ready to serve.