Coconut and Berry Cheesecake

• Base
• 1 cup biscuit crumbs
• 1/4 cup coconut
• 80g butter, melted
• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 3/4 cup caster sugar
• 3/4 cup light sour cream
• 3 teaspoons gelatine dissolved in
• 1/4 cup boiling water
• 125g fresh canned or frozen raspberries, pureed
• Fresh raspberries, to decorate

1. Combine biscuit crumbs, coconut and butter and press into the base of a lightly greased 20cm springform pan; chill.
2. Beat Philly*and sugar using an electric mixer until smooth.
3. Add the sour cream and gelatine mixture and beat until well combined.
4. Pour onto prepared base then swirl raspberry puree through the mixture.
5. Chill for three hours.
6. Decorate with fresh raspberries and serve.

base, biscuit crumbs, coconut, butter, caster sugar, light sour cream, gelatine, boiling water, frozen raspberries, fresh raspberries

Taken from www.kraftrecipes.com/recipes/coconut-berry-cheesecake-102903.aspx (may not work)