White Choc & Raspberry 'cheesecake' Finger Biscuits --- Mmmm

• 5 tablespoons butter, softened
• 13 cup brown sugar, packed
• 1 cup flour
• 12 cup granulated sugar
• 1 (8 ounce) packet cream cheese
• 1 egg
• 1 teaspoon milk
• 2 tablespoons raspberry sauce
• 12 teaspoon vanilla
• 100 g white chocolate, chunks
• 400 g white chocolate
• 2 handfuls raspberries, freeze dried pieces

1. Mix the butter with brown sugar and flour until you have formed crumbs.
2. Press approximately three quarters of the mixture into the square baking tray (8x8).
3. Bake in a preheated oven at 350 for approx 12 minutes.
4. Next, mix together the cream cheese, sugar and egg.
5. Add the vanilla, raspberry sauce and milk and stir thoroughly.
6. Add raspberries and white chocolate chunks and mix so that they are evenly distributed through the mixture.
7. Spread this mixture over the top of the baked crumbs in the baking tin and top with the remaining crumbs from earlier.
8. Cook this in the, still lit, oven on 350 for 20-25 minutes.
9. Cut into pieces.
10. Melt the white chocolate on the hob.
11. Spread approx 1/2 - 1 teaspoon over the top of each biscuit finger & add any left over raspberries you have to decorate.
12. Allow to set & cool for approx 1 hour.

butter, brown sugar, flour, sugar, cream cheese, egg, milk, raspberry sauce, vanilla, white chocolate, white chocolate, handfuls raspberries

Taken from www.food.com/recipe/white-choc-raspberry-cheesecake-finger-biscuits-mmmm-406916 (may not work)