Raspberry Cheesecake

• Base
• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 1/2 tablespoons gelatine dissolved in
• 1/3 cup hot water
• 500g block PHILADELPHIA Cream Cheese, softened
• 400g can condensed milk
• 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 1/2 cups mashed raspberries
• Topping
• fresh or canned raspberries
• melted chocolate

1. Combine biscuit crumbs and butter, press into base of a 20cm spring form pan; chill.
2. Beat Philly* until smooth, add gelatine mixture, condensed milk, lemon juice and mashed raspberries.
3. Pour into crumb base.
4. Chill for 2 - 3 hours or overnight.
5. Topping: Drizzle with melted chocolate, decorate with raspberries.
6. Serve on bed of cream and raspberry puree (optional).

base, sweet biscuit crumbs, butter, filling, gelatine, water, condensed milk, lemon juice, mashed raspberries, topping, raspberries, chocolate

Taken from www.kraftrecipes.com/recipes/raspberry-cheesecake-103055.aspx (may not work)