Step 1

Combine biscuits and butter, press into base 23cm spring form pan, refrigerate until firm.

Step 2

Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.

Step 3

Sprinkle gelatine over hot water and stir until dissolved, cool.

Step 4

Beat melted PLAISTOWE Premium White Choc and gelatin into cream cheese mixture, spoon evenly over crumb crust. Using a knife; swirl raspberry puree through cheesecake mixture. Refrigerate until set. If desired, decorate with berries or chocolate coated strawberries.