White Chocolate Raspberry Cheesecake

• 2 packages (3 ounces each) ladyfingers
• 1 packages (8 ounces) cream cheese, softened
• 2 cup cold milk
• 1 tub (8 ounces) whipped topping, thawed, divided
• 2 packages (4serving size each) white chocolate flavored instant pudding and pie filling
• 1/4 cup seedless raspberry jam

1. Arrange ladyfingers on bottom and up the sides of a 9 inch springform pan.
2. Beat cream cheese and 1/2 cup of the milk in large bowl with electric mixer on medium speed until well blended.
3. Add remaining 1 1/2 cups milk and dry pudding mixes.
4. Beat well.
5. Stir in 1 cup of the whipped topping.
6. Pour into prepared pan.
7. Add jam to remaining whipped topping; stir gently just until blended.
8. Spread evenly over pudding layer in crust.
9. Refrigerate 4 hours.
10. Store leftover cheesecake in refrigerator.
11. *Substitutes- Instead of ladyfingers, line pan with thin slices of prepared pound cake.
12. For a citrus twist, use lemon flavored instant pudding and pie filling instead of white chocolate flavor.
13. A foil lined 9 inch cake pan may be substituted for a spring form pan.
14. *

ladyfingers, cream cheese, cold milk, white chocolate, seedless raspberry jam

Taken from cookpad.com/us/recipes/336422-white-chocolate-raspberry-cheesecake (may not work)