Coconut and Berry Cheesecake

Ingredients

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

Method

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