Cheesecake & Orange-Ginger Toasted Pound Cake

• 1 cup orange marmalade
• 1/2 cup rum
• 1/4 cup gingerroot, grated
• 24 slices prepared pound cake slices
• 3 cups PHILADELPHIA Cheesecake Batter
• 3 cups assorted fresh berries (raspberries, blueberries and blackberries)
• 1/4 cup powdered sugar

1. Warm first 3 ingredients in saucepan until heated through; keep warm.
2. Heat saute pan sprayed with cooking spray.
3. Toast cake slices until golden brown on both sides.
4. For each serving: Place 1 cake slice on serving plate.
5. Top with 1/4 cup cheesecake batter and second cake slice.
6. Drizzle with 2 Tbsp.
7. marmalade mixture.
8. Garnish with 1/4 cup berries and 1 tsp.
9. sugar.

orange marmalade, rum, gingerroot, cake, philadelphia, fresh berries, powdered sugar

Taken from www.kraftrecipes.com/recipes/cheesecake-orange-ginger-toasted-pound-cake-168555.aspx (may not work)