Raspberry Orange Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter melted
• 2 tablespoons cocoa
• Filling
• 1 1/2 tablespoons gelatine dissolved in
• 1/3 cup water, (see Tips)
• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 3/4 cup raspberry puree, reserve a few whole raspberries for decoration
• 1/4 cup orange juice
• 1/2 cup cream, semi-whipped
• Topping
• selection of berry fruits Target 10 ea For $10.00 thru 02/06
• 100g black currant conserve

1. Combine biscuit crumbs, butter and cocoa.
2. Press into base of a 22cm spring form pan; chill.
3. Beat Philly* until smooth, add the sugar, raspberry puree, orange juice and gelatine mixture, blend well.
4. Fold in the cream.
5. Pour into prepared crumb crust and chill until firm.
6. Decorate with berry fruits.
7. Heat conserve, cool slightly and pour over.

base, sweet biscuit crumbs, butter, cocoa, filling, gelatine, water, caster sugar, raspberry puree, orange juice, cream, topping, selection, black currant conserve

Taken from www.kraftrecipes.com/recipes/raspberry-orange-cheesecake-103232.aspx (may not work)