White Chocolate & Raspberry Cheesecake

• 1 env. (1 Tbsp.) gelatine
• 1/3 cup warm water
• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup non-hydrogenated margarine, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup icing sugar
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 2 bars Toblerone Swiss White Chocolate (100 g each), melted
• 1 cup whipping cream, whipped
• 1 cup fresh raspberries

1. Sprinkle gelatine over warm water; set aside.
2. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and zest in large bowl with mixer until well blended.
4. Add gelatine mixture and melted chocolate; mix well.
5. Gently stir in whipped cream just until blended.
6. Pour over crust.
7. Refrigerate 4 hours.
8. Run knife around rim of pan to loosen cake; remove rim.
9. Top cheesecake with berries just before serving.

env, water, honey, nonhydrogenated margarine, cream cheese, icing sugar, lemon zest, chocolate, whipping cream, fresh raspberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-cheesecake-83690.aspx (may not work)