Coconut and Raspberry Cheesecake Slice

• Base
• 1 cup plain flour
• 90g butter, chopped
• 2 cup caster sugar
• pinch of salt
• Filling
• 500g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 tablespoon cornflour
• 1/4 cup sour cream
• 150g fresh or frozen raspberries
• 1/2 cup shredded coconut

1. Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
2. Transfer to a bowl, add sugar and salt, to form a crumbly dough.
3. Press into a greased 30 x 20cm lamington pan.
4. Bake at 200C for 15 minutes or until lightly golden.
5. Beat Philly* and sugar until smooth.
6. Fold in the eggs, cornflour, and sour cream.
7. Spoon half of the Philly* mix evenly over the prepared base.
8. Top with raspberries and gently cover with remaining Philly* mix.
9. Sprinkle evenly with coconut.
10. Bake at 160C for 20-30 minutes or until just set.
11. Serve warm or cold.

base, flour, butter, caster sugar, salt, filling, caster sugar, eggs, cornflour, sour cream, frozen raspberries, shredded coconut

Taken from www.kraftrecipes.com/recipes/coconut-raspberry-cheesecake-slice-103776.aspx (may not work)